Author Notes: Tried the Avocado Ranch at a few restaurants and was highly impressed. Determined to make something similar, I came up with this delicious dip in a healthier way. This dip will take your taste buds on an extravaganza and teams up well with potato wedges. —Smiley Reed
Makes: cup of dip and 8 wedges
Ingredients
Potato Wedges
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2
Baking Potatoes
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2
tablespoons Dried Parsley Flakes
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2
tablespoons Grated Parmesan Cheese
-
1/4
teaspoon Salt
-
1/4
cup Trader Joe’s Rice Bran Oil
Spicy Avocado Ranch Dip
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1
Small avocado
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1
cup Greek Yogurt, Plain 0% Fat
-
1/8
teaspoon Kosher salt
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Dash
Black Pepper
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Dash
Dill Weed
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1 1/2
teaspoons White Wine Vinegar
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1/4
teaspoon Garlic Powder
-
1/4
teaspoon Onion Powder
-
1/4
teaspoon Dried Parsley Flakes
-
1/2
fresh jalapeno, seeds removed
Directions
- Cut the potatoes into 4 wedges totaling 8 wedges. Rinse them with cold water.
- Heat a medium skillet on medium to medium-high heat and add the oil. Once oil is hot cook the wedges on each side until golden (or until soft).
- Pat the wedges dry from oil and place them on serving tray. Sprinkle with Parmesan cheese, parsley, and salt. Set aside.
- For the Sauce combine the avocado, Greek yogurt, kosher salt, black pepper, dill weed, white wine vinegar, garlic powder, onion powder, dried parsley, jalapeno into blender. Mix well.
- Place in sauce (or dip bowl) and place on serving tray with the wedges. Garnish with Parmesan cheese and dried parsley flakes (optional).
- Vuala! Now serve.
Photo by Tamikka "Smiley" Reed