Time: 45 min.

This aromatic, velvety dip harmoniously blends two sauces: Mexican avocado-and-tomato guacamole and a tangy, herb-infused ranch. The tender avocado perfectly thickens the sour milk base, while a bouquet of fresh, fragrant herbs—cilantro, dill, parsley, and green onions—infuses the appetizer with a vibrant aroma and refreshing flavor. Let the dip sit in the refrigerator to allow all the ingredients to meld, and serve with pita chips for dipping and enjoying.

Ingredients:

• 1 and 1/4 cups low-fat sour milk
• 1 avocado (220g), cut in half, remove pit and peel
• 1/4 cup loosely packed chopped fresh cilantro
• 1/4 cup loosely chopped fresh dill
• 1/4 cup loosely packed fresh parsley
• 1 teaspoon white wine vinegar
• 3 green onions, chopped
• Half a clove of garlic, finely chopped
• Fine salt
• 1 small tomato, finely chopped
• Pita chips, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

Avocado, tomatoes, sour milk, wine vinegar, garlic, parsley, cilantro, dill

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Preparation:

Step 1
• Combine the sour milk, avocado, cilantro, dill, parsley, vinegar, green onions, and garlic in a blender and blend until smooth. Transfer to a medium bowl and add 0.5 teaspoon of salt. Stir in the tomato.
Step 2
• Cover with plastic wrap, placing it directly on the surface of the sauce, and refrigerate for 30 minutes and up to 1 day before serving. Serve with pita chips for dipping.
  Exit: 2 tbsp.

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