Healthy Homemade Avocado Ranch Dressing

So, my first post of 2015 almost didn't happen. 

In what I hope is not an sign of my luck in 2015, I accidentally deleted all the new photos from my SD card before they were loaded onto my computer. 

Thankfully, after a few choice words, a few tears, some whining to Adam, and a lot of test programs and google-searching, I got the photos back. 

Maybe my word for 2015 should be perseverance. 

As I have previously documented, I have a deep seated love for ranch dressing. Lots and lots of Hidden Valley Ranch dressing and baby carrots to be exact. 

Though I usually stick to vinaigrettes these days, I still enjoy the occasional ranch dressing splurge. If I'm being honest, my very favorite salad would probably involve ranch dressing, something crunchy, and plenty of good cheddar cheese. 

Given everyone's penchant for salads and healthy things in January, I thought a salad would be a practical way to start the year. 

But I also wanted the salad to be yummy, craveable, and loaded down with ranch dressing. 

This healthy avocado ranch dressing satisfies my childhood ranch dressing craving while still being filled with healthy fats and protein-rich Greek yogurt.

I brought it, along with a veggie tray, to a New Year's Eve party last week. Everyone dug in and no one noticed that it wasn't the normal saturated-fat-laden kind. And of course my picky husband, who "doesn't like Greek yogurt" was dipping veggies in it along with the rest of them.

This dressing has the potential to make your New Year's salads much more interesting.

We can do this! (Salads and technology foibles included)

Healthy Homemade Avocado Ranch Dressing

Ingredients:
1 ripe avocado
2 green onions, diced (including the white bulb and the fresh bottom part of the green parts)
2 tablespoons fresh parsley leaves
1/8 teaspoon dried dill (or up to 1 teaspoon fresh dill)
1 clove garlic
1 cup plain Greek yogurt  (I used non-fat)
1 tablespoon olive oil
2 teaspoons white vinegar
1 teaspoon worcestershire sauce
1 teaspoon salt
freshly ground black pepper

Directions:
Combine all ingredients in a food process or blender. Blend until smooth.

Serve immediately or keep in an air-tight container in the fridge for up to a week.

Notes:

• This is a thick ranch dressing, perfect as a veggie dip or on salads, but if you want it to be thinner, add a couple teaspoons of milk or buttermilk. 
• Other serving suggestions--drizzle over pizza, tacos, fish, chicken, veggie rice bowls, etc!
• This salad is a mix of spinach, carrots, celery, and --my new favorite--roasted sunflower seeds.