Delicious
Meal Ideas
Avocado ranch dip
Forget the store-bought garbage labeled low sugar or keto-friendly. Most of that crap is just chemical junk wearing a healthy disguise. This? This is the real deal—clean, fresh, and madeby you.
3-5
SERVINGS
15-30
MINUTES
STUFF YOU NEED
2 medium avocados
2 tablespoons chopped chives
2 tablespoons chopped dill
1 tablespoon chopped Italian parsley
1 teaspoon apple cider vinegar
1 teaspoon garlic paste
1 tablespoon olive oil
¼ cup mayo
¼ unsweetened almond or cashew milk
¼ teaspoon salt
1 juice of a lemon
Tools of the Trade:
Food processor
1 large mixing bowl
Cutting board
8-inch chef’s knife (aka your kitchen sword)
🚀 How to Make It BT Style
1. Load the Tank – Toss everything into your food processor except the chives, dill, and parsley. Those join the party later.
2. Smooth Operator – Pulse on high until it’s silky smooth. No lumps, no excuses.
3. Herb Finale – Add the chives, dill, and parsley. Pulse a few more times until they’re fully locked in.
4. Chill to Thrill – You can eat it right away like the savage you are, or stash it in the fridge for a couple hours. Let the flavors hook up and get even better.
💡 Pro Move – Want it thinner, more pourable? Use less avocado. Want it thick for dipping?
Keep it as is. BT Rule: experiment until it’s yours.
💥 That’s it. Fresh, bold, real ranch.
Dip, drizzle, or straight-up spoon it. You just wrecked every bottle of “healthy” dressing on the shelf.