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Makes
Cup of Dip and 8 Wedges
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
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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
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1/4 teaspoon
Salt
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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
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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
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1/4 teaspoon
Onion Powder
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1/4 teaspoon
Dried Parsley Flakes
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1/2
fresh jalapeno, seeds removed
Directions
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Cut the potatoes into 4 wedges totaling 8 wedges. Rinse them with cold water.
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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).
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Pat the wedges dry from oil and place them on serving tray. Sprinkle with Parmesan cheese, parsley, and salt. Set aside.
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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.
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Place in sauce (or dip bowl) and place on serving tray with the wedges. Garnish with Parmesan cheese and dried parsley flakes (optional).
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Vuala! Now serve.
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