Avocado Lime Ranch

This is my version of the Chick-fil-A avocado lime ranch – it’s got more lime than their version and works great as a salad dressing or dip for chicken.

June Arthurs
January 28, 2026
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Ingredients (~3 cups)

  • 3 ripe Haas avocados
  • 3/4 cup mayo (like Duke’s)
  • 1/3 cup distilled white vinegar
  • 1/3 cup buttermilk
  • 1/3 cup freshly squeezed lime juice
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp ground cumin
  • 1 tsp dried dill
  • 3/4 tsp sugar (omit for keto)
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 3 Tbsp extra virgin olive oil
  • 1-2 Tbsp water (to thin)

Blend the Base Ingredients

Put all the dressing ingredients except the olive oil and water into a food processor and blend until smooth.

The ranch powder will clump at first but keep blending; scrape the sides with a spatula if needed.

Add the Olive Oil While Blending

With the processor running, slowly drizzle the olive oil into the dressing over ~30 seconds.

It should be thick and creamy at this point – almost like a thick aioli consistency.

Adjust Consistency and Taste

Thin the dressing with 1 tablespoon of water at first, then add more as needed until it coats a spoon but still drips off easily.

Taste and adjust seasonings – add more lime juice if you want it brighter, or a pinch more salt if it tastes flat.

If it needs more tang, add a bit more vinegar or buttermilk.

Chill Before Serving

Pour the dressing into a mason jar, seal, and refrigerate for at least 1 hour before using.

The flavors meld together and it thickens up slightly in the fridge. It’ll keep for up to 5 days but is best within 3 days.

Avocado Lime Ranch

This is my version of the Chick-fil-A avocado lime ranch – it’s got more lime than their version and works great as a salad dressing or dip for chicken.
prep time15 minutes
resting or cooling time1 hour
total time1 hour 15 minutes
Print Recipe

Ingredients

Ingredients (~3 cups)

  • 3 ripe Haas avocados
  • 3/4 cup mayo, like Duke’s
  • 1/3 cup distilled white vinegar
  • 1/3 cup buttermilk
  • 1/3 cup freshly squeezed lime juice
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp ground cumin
  • 1 tsp dried dill
  • 3/4 tsp sugar, omit for keto
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 3 Tbsp extra virgin olive oil
  • 1-2 Tbsp water, to thin

Instructions

  • Add avocados, mayo, vinegar, buttermilk, lime juice, and all dry spices to food processor.
  • Blend until smooth, scraping sides as needed.
  • Slowly drizzle olive oil while blending for 30 seconds.
  • Add water 1 tablespoon at a time to reach desired consistency.
  • Taste and adjust seasonings with extra lime juice, salt, or vinegar.
  • Transfer to sealed jar and refrigerate for 1 hour before serving.

Notes

Keeps up to 5 days, best within 3 days.