Homemade Ranch Guacamole

Dig into this new and exciting flavour combination and add additional flair to your favourite meals and snacks! Homemade Ranch Guacamole is prepared with the ingredients used to make black bean and corn guacamole along with the herbs and spices used in a homemade ranch seasoning blend.

I have spent most of my life avoiding guacamole as much as possible. Prior to preparing dishes on my own, every guacamole I had found was loaded with cilantro. I hate cilantro. I’m one of those people who will argue that cilantro tastes like soap. Now, I’m not sure if you’ve ever had a mouthful of soap, but if you did, you would understand why guacamole was avoided. If you’re like me, don’t worry, because this Homemade Ranch Guacamole has no cilantro; however, you can add it if you wish!

A few years ago, I discovered dried cilantro. I took a chance and tried it in a guacamole I was preparing. And, guess what!? It didn’t taste like soap! It was so good, in fact, I made a special post and recipe for it. I called it Guacamole for Cilantro Haters just so that my readers knew where I stood on the issue!

So, there we were. I had found a way to make guacamole that both the cilantro hater and the cilantro lover could agree on. I thought that was it, but there was so much more to guacamole that I had yet to discover. Little did I know at the time that a basic guacamole recipe was just the start. Adding things like black beans, corn, diced tomatoes, etc., all added more flavour and texture.

PREPARATION MAKES THINGS EASIER

The best way to tackle any guacamole recipe, not just this Homemade Ranch Guacamole is to get all of your ingredients ready first.  Leave the avocado prep for last because left exposed to oxygen, the avocado will brown very rapidly.  There’s nothing worse than an avocado that has been left to oxidize for too long.  Who wants to eat brown guacamole?

Get all of your ingredients diced, chopped, squeezed, or whatever before you cut into that avocado.  That way, you’re sure to avoid losing that wonderful green colour!

HOW TO TELL IF AN AVOCADO IS RIPE

I want to preface this section by asking you to do just one thing. After reading this, I do not want you to use this bit of information while shopping. Buy your avocados first and you can do this to them once you get home. To do so in a grocery store would be inconsiderate, to say the least.

To determine whether an avocado is ripe, most of us will gently squeeze it. If it’s hard, it needs more time; if it’s soft, it’s good to go. But, I have to say, I’ve tried this before and the flesh of the avocado felt like it would be buttery smooth when I cut into it. However, it was already brown in some spots. Since then, I never use the squeeze test.

To really tell the ripeness of an avocado, locate the little stem where the avocado was once attached to the tree. It should come off quite easily. You will see a little circular divot where the stem once was. The colour will tell you all you need to know. If it is green or yellow, that means the avocado is ripe and ready to eat. A bit of brown means there is probably brown inside your avocado, therefore it is over-ripe. Lastly, if the stem doesn’t come off easily, that means the avocado is under-ripe and not ready to eat.

INGREDIENTS NEEDED FOR THIS RECIPE:

The following is a list of the items needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Avocados
• Garlic – Use fresh garlic and grate it finely using a box grater or a zester. Big chunks of garlic in the guacamole are never a good thing.
• Dried Crushed Cilantro Leaves or freshly chopped Cilantro
• Red Onion – It’s more delicate than a white or yellow onion and it tastes sweeter.
• Tomatoes – Remove the pulp and seeds to help prevent the guac from being too wet.
• Black Beans – Use canned black beans and rinse them well under cold running water.
• Corn – You can use canned, frozen, or fresh corn.
• Lime Juice – Please use fresh lime juice! It makes all the difference in the world!
• Dried Red Chili Flakes – This is optional. You can add as much or as little as you’d like, or omit it completely.
• Salt and Ground Black Pepper
• Herbs and Spices – You will need the following, which combined make a great ranch flavour: dried parsley, dried chives, garlic powder, onion powder, and dried dill.
• Green Onions and Fresh Parsley for Garnish – Optional.

HOW TO MAKE HOMEMADE RANCH GUACAMOLE

Begin by prepping all of your ingredients with the exception of the avocados. Grate the garlic, chop the onion, tomatoes, and the fresh cilantro if you’re using it. Rinse the black beans and drain them well. If you are using canned corn, drain it well; cook and cool the frozen corn if you’re using it; and finally, if using fresh corn, cook it and remove it from the cob. Next, measure all of the herbs and spices, along with the salt and pepper, into a bowl so that it’s ready to go when you need it.

Split the avocadoes and remove the pits and the skin. Roughly chop the avocado and add it to a bowl. Squeeze over the fresh lime juice and use a fork to mash the avocado. You can mash it just a little if you prefer a chunky guac, or a lot if you want a smoother option.

Next, add all of the prepared ingredients to the mashed avocado and stir well to combine. Taste and season accordingly if needed. At this point, the guacamole is ready to serve, otherwise, you may cover well and refrigerate until needed.

STORING GUACAMOLE

When all is said and done, you’ll end up with a very flavourful and creamy guacamole.  By far, this particular version is the best one I’ve ever made or eaten.  In fact, both John.e and McKenna are not lovers of guacamole like I am.  But, when I made this recipe just recently, between the three of us, we ate the entire thing with just a helping of tortilla chips.

If you need to store any leftover guacamole, you know, in the off chance that your household can’t finish the entire bowl of it in one day, then be sure to store it with a layer of plastic wrap firmly pressed against the top of the guacamole.  To do this, spread the guacamole out in the bowl so that there’s a flat surface.  Lay the plastic wrap directly onto the dip and push it down into the corners and along the edges of the bowl.  Basically, try to rid all risk of oxygen coming into contact with the guacamole.  This will prevent browning and you can store the guacamole for two or three days in the refrigerator.

USES FOR GUACAMOLE

Tortilla chips are great with guacamole, but not the only great use for this wonderful condiment.  Try smearing a nice helping of guacamole on rye toast.  Top with freshly sliced tomatoes with a sprinkle of salt and pepper.  So simple and delicious!  You can even use it instead of mayonnaise or mustard on a sandwich.  Guacamole loves bacon and deli meats!

Another great option is to use Homemade Ranch Guacamole instead of mayonnaise in deviled eggs.  Or place a few scoops of the guacamole into a blender with more lime juice, a tablespoon or so of olive oil, and a bit more black pepper for a great salad dressing.  Oh, and I almost forgot, guacamole on top of baked potato is awesome!!

If all else fails – and really, there’s not much of a risk associated with not being able to finish up this awesome guacamole recipe – you could just use it as a dip with your favourite veggies – carrot, celery, radish, grape tomatoes, etc.

Now, that’s a lot of ideas, and even though guacamole is most used in burritos and with tortilla chips, my absolute favourite way to enjoy it is with rice cakes.  I know, it’s so weird!  I’m one of those people who loves to eat rice cakes – often for dinner!  Smear the guacamole onto the rice cake, followed by a little salsa, and then some sour cream.  It’s such a wonderfully easy dinner and no cleanup either!  Ok, I’m going to stop talking about guacamole and let you get back to your everyday life. Enjoy!