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California Chipotle Ranch Dip with Baked Avocado Fries



Chipotle Ranch Dip: – 1 cup plain whole milk Real California yogurt – 1 cup Real California sour cream – 2 cloves garlic, minced – 3 chipotle peppers packed in adobo sauce, minced – 2 Tbsp chopped dill – Kosher salt and freshly ground black pepper, to taste – 1 Tbsp sliced chives, for garnish Baked Avocado Fries: – 2 firm avocado – 1 1/2 cup flour – 3 large eggs, beaten – 2 cups panko bread crumbs – 1 tsp smoked paprika – Kosher salt and freshly ground black pepper, to taste – Non-stick spray
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Chipotle Ranch Dip:

1. Combine the yogurt, sour cream, chipotles, garlic, lime juice, dill, chives, salt and pepper in a large bowl and stir to combine. Season to taste with salt and pepper.

2. Place in fridge for 30 minutes before serving.

3. Sprinkle with chives and serve with baked avocado fries.

Baked Avocado Fries:

1. Heat oven to 400 degrees. Line a sheet tray with parchment paper. Pit the avocado and slice into 12 wedges. Reserve.

2. Add flour to a shallow dish and season with salt and pepper. Add eggs to a second shallow dish. Combine panko and smoked paprika to a third and season with salt and pepper.

3. Dip the avocado through the flour and shake off any excess. Dip through the eggs, letting excess drip off, and then through the panko. Place on the prepared baking sheet. Spray lightly with nonstick spray and season again with salt.

4. Bake for 15-20 minutes, until golden brown and crisp. Season with salt and a squeeze of lime before serving.

Per Order:

Serves 4