This is a creamy, cool, and fresh tasting avocado ranch sauce that traditionally comes with Chili’s Southwestern Egg Rolls but you’re going to love it on all kinds of dishes. With my Chili’s Avocado Ranch Dipping Sauce recipe, you’ll put together this tangy, herb-filled ranch dressing in just minutes. It stores great too, so make up some extra for your next meal.
This is one of those sauces that can easily outshine the dish it’s served with. Chili’s Avocado Ranch Dipping Sauce obviously goes incredibly well with their Southwestern Egg Rolls but I promise you’ll be talking about the egg rolls as much as you’re talking about the egg rolls.
As with so many great recipes, it’s the contrast is what makes it work so well. The egg rolls are crispy, cheesy, and filled with bold Southwestern flavors and the avocado ranch has a cool, creamy finish that balances the spices without overpowering them. It’s fresh, tangy, and just rich enough to keep you reaching for another egg roll partly so you can have more sauce.
My copycat recipe recreates that same balance using simple ingredients you can find in almost any grocery store. Perfectly ripe avocado provides the signature flavor and silky texture, while buttermilk, mayonnaise, herbs, and a splash of vinegar create the unmistakable ranch profile that Chili’s lovers know so well.
Make up some extra and use it on some grilled chicken, a burger, wraps, and even a salad. Oh, it also makes a perfect dip for a fresh veggie platter. At the risk of sounding too bold, you may end up liking your homemade version better than what you get at Chili’s.
Chili’s Avocado Ranch Dipping Sauce
Ingredients
- ½ Hass Avocados
- ¼ cup mayonnaise (Use full fat regular mayo. It matters.)
- ¼ cup sour cream
- 1 tbsp buttermilk
- 1½ tsp distilled white vinegar
- 1/8 tsp salt
- 1/8 tsp dried parsley
- 1/8 tsp onion powder
- dash dill
- dash garlic powder
- dash ground black pepper
- 2 tbsp Roma or plum tomatoes, chopped
- 1 tbsp chopped onion
Method
- Place the avocado in a bowl and mash with a fork until it’s smooth. Some small lumps are ok and add to the desired texture.
- Add in the rest of the ingredients EXCEPT the chopped tomato and onion. Stir until everything is mixed well.
- Place in a small serving bowl and top with the chopped tomato and onion.
Pro Tips for Making Chili’s Avocado Ranch Dipping Sauce
Use Perfectly Ripe Hass Avocados
The avocado should yield slightly when pressed but should not feel mushy or have dark, stringy flesh. An underripe avocado will not blend smoothly, while an overripe one can give the sauce a dull color and an unpleasant flavor. I typically will cut out any really dark parts of the avocado.
Use full-fat mayonnaise and sour cream
Don’t try to go low-fat for this one. Reduced-fat products contain more water and added stabilizers that can make the dipping sauce thinner and less rich. Full-fat ingredients create the creamy texture and “mouth-feel” you know from the restaurant-style ranch.
Blend the avocado before adding the tomato and onion
Process the avocado ranch ingredients until completely smooth, then stir in the chopped tomato and onion by hand gently so you don’t muddy the color and release excess liquid into your sauce.
Let the sauce rest before adjusting it
Refrigerate the avocado ranch for at least 30 minutes before deciding whether it needs more salt, vinegar, or buttermilk. You need to give those dried herbs time to soften and release their flavors into the sauce.
Keep the dipping sauce slightly thicker than salad dressing
Chili’s Avocado Ranch should cling to the Southwestern Egg Rolls rather than run off them. Add any extra buttermilk gradually, no more than a teaspoon at a time, because it is much easier to thin the sauce than to thicken it again.
Frequently Asked Questions
Storage Chili’s Avocado Ranch Dipping Sauce
Because this recipe is made with fresh avocado, it’s best enjoyed while the flavor and color are at their peak. Store any leftover Chili’s Avocado Ranch Dipping Sauce in an airtight container in the refrigerator for up to 2 days.
To help keep the avocado ranch fresh and green, press a piece of plastic wrap directly onto the surface of the sauce before sealing the container with a lid. Removing as much air as possible slows oxidation, which is what causes fresh avocado to turn brown.
Don’t be alarmed if the surface darkens slightly after a day or two. Give the sauce a quick stir before serving, and it should still have a creamy texture and great flavor.
Freezing is not recommended. While avocado itself can be frozen, mayonnaise, sour cream, and buttermilk don’t always thaw well. The dressing can separate, become watery or grainy, and lose the smooth, creamy texture that makes it taste like the restaurant version.
For the best results, make only what you expect to use within a couple of days.
