Charred Shishito Peppers and Ranch Avocado Dip
This flavorful combination of Charred Shishito Peppers and Ranch Avocado dip offers the best of smoky and creamy textures and flavors, tantalizing your taste buds.
It’s perfect for any gathering or as a delightful snack!
Shishito Peppers
Ingredients:
- 2 t avocado oil
- 1 lb shishito peppers
- Salt and pepper to taste
Directions:
Heat oil in a large pan and add peppers. Brown on one side until softened, then turn to brown on the other side until softened. Sprinkle the peppers with salt and pepper. Serve as a side with roasted or grilled meat.
Avocado Ranch Dip
Ingredients:
- 1 avocado, peel, and pit removed
- 1/2 cup mayonnaise or Veganaise
- 1/4–1/2 cup milk (I use unsweetened almond or cashew milk)
- 1 Tbsp. fresh lime juice
- 1–2 Tbsp fresh dill (or 1–2 tsp dried)
- 1/4 cup fresh cilantro
- 1/4–1/2 tsp. salt (to taste)
- 1/4–1/2 tsp. pepper (to taste)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
Directions:
- Place the avocado, mayonnaise, 1/4 cup milk, lime juice, 1 Tbsp. Dill, cilantro, 1/4 tsp. salt, 1/4 tsp. pepper, garlic, and onion powder in a blender or food processor.
- Puree until completely smooth. Taste and add more dill, salt, or pepper to taste.
- If desired, thin out the mixture with additional milk, pulsing to combine until you reach a pourable texture.
- To store, transfer to an airtight container. Press plastic wrap onto the surface, then seal with the lid. (The plastic wrap will keep it from browning). Ranch will keep in the refrigerator 3-4 days.
