Avocado Ranch - Saving Taco Bell

My friends.

The root of the problem with the Grilled Steak Soft Taco at Taco Bell is not the steak-- but the Avocado Ranch. We know that other steak items remain on the menu, so it must stand to reason that something else is leaving…. And my heart tells me it is the Avocado Ranch.

To prepare you for both Grilled Steak Soft Taco and the absence of the sauce, I have put together my own Avocado Ranch to fill the hole in your heart.​ We've had it in the fridge since Sunday, and the flavor has only improved. I wouldn't recommend keeping it longer than week with all of the dairy product in there. The Lemon juice helps preserve the avocado a little longer.

Recipe under the cut

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Ingredients:

• 1 clove garlic, grated
• Generous pinch kosher salt
• ½ cup sour cream
• ½ cup mayonnaise
• ½ avocado, mashed
• ¼ cup italian parsley, minced
• 2 tbs fresh till, minced
• 1 tbs fresh chives
• Dash of Worcestershire
• Pepper to taste
• Half lemon of lemon zest
• Juice of half a lemon
• Dash of paprika
• Dash of cayenne
• Hot sauce, to taste
• ¼ buttermilk to start, add more to reach consistency

 

1. Grate garlic into a bowl. Zest the lemon into the same bowl, chop all herbs and add to the bowl. 
2. Mash avocado in a separate container.
3. Add all ingredients to the bowl with the garlic, herbs, and lemon zest. Whisk to desired consistency. If you find the herbs to be too big for your preferred sauce, take it to a food processor, immersion blender, or traditional blender. Place in a small container and allow to come together in the fridge for an hour or two.
4. Serve on everything. Win.