This is the best copycat recipe for Taco Bell Avocado Ranch Sauce! It’s perfect for dipping all of your favorite appetizers like flautas, taquitos and much more. All you need are a few easy to find ingredients and a blender to make this recipe. Try drizzling over shrimp fajitas or serve it with these tequila lime chicken wings for extra flavor.
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Ingredients
- Sour cream, buttermilk, mayonnaise – These 3 ingredients are what makes this taco bell avocado ranch sauce extra creamy.
- Avocado, cilantro, lime juice, fresh dill – This homemade sauce has go so much flavor with lots of fresh ingredients being used.
- Garlic, salt, pepper, crushed red pepper flakes – Now it’s time to take the recipe to the next level by adding garlic and some extra spice.
How To Make Taco Bell Avocado Ranch Sauce
- Add sour cream, buttermilk, mayonnaise, avocado, cilantro, lime juice, fresh dill, garlic, salt, pepper and crushed red pepper flakes to a blender or food processor.
- Pulse until thick and creamy.
- Serve immediately or store in an air tight container to enjoy later.
Recipe Notes
- Substitute buttermilk for whole milk if you don’t have any on hand.
- Store in an air tight container like a mason jar for up to 4 days in the refrigerator.
- Add more or less crushed red pepper flakes to increase or decrease the amount of spice in this recipe.
Taco Bell Avocado Ranch Sauce
Make this copycat taco bell avocado ranch sauce in just 5 minutes. This homemade version is creamy, packed with flavor and perfect for dipping all of your favorite foods.
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Servings: 6 servings
Calories: 77kcal
Equipment
Ingredients
- 1/4 cup sour cream
- 1/2 cup low fat buttermilk
- 3 tbsp mayonnaise
- 1 small avocado
- 1 tbsp fresh cilantro
- 1 tsp fresh dill
- 2 tbsp lime juice 1 whole lime
- 1 garlic clove
- 3/4 tsp salt or to taste
- 1/4 tsp ground black pepper or to taste
- 1 tsp crushed red pepper flakes or to taste
Instructions
- Add all of the ingredients to a blender or food processor.
- Pulse until thick and creamy.
- Serve immediately or store in an air tight container to enjoy later.
Notes
- Substitute buttermilk for whole milk if you don’t have any on hand.
- Store in an air tight container like a mason jar for up to 4 days in the refrigerator.
- Add more or less crushed red pepper flakes to increase or decrease the amount of spice in this recipe.
Nutrition
Calories: 77kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 368mg | Potassium: 53mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 82IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 0.1mg