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+ servings
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5 from 1 vote

Avocado Ranch with Pitta Chips

A healthier update on the classic Ranch Dip. 
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer, Snack
Cuisine: American
Keyword: avocado, Dip, ranch
Servings: 6 servings
Calories: 179kcal
Author: Carrie Carvalho


  • 1 ripe avocado
  • 1/2 cup full-fat Greek yoghurt
  • 1/2 cup buttermilk
  • 2 tbsp dried dill
  • 2 tbsp dried parsley
  • 2 tbsp dried chives
  • 1 garlic clove
  • 1/2 tsp onion granules
  • 1 tbsp apple cider vinegar
  • juice of 1/2 a lemon
  • 2 pitta rounds
  • 2 tbsp olive oil


  • Preheat the oven to 200°c/180 fan/Gas mark 6/ 390°f
  • Slice your pittas into small triangles and arrange on a baking tray.
  • Using a pastry brush, coat the top of the pitta pieces in oil. (see note for extras)
  • Pop in the oven and bake for 12 minutes, or until the pittas have turned a lovely golden colour.
  • Sprinkle with salt & pepper and allow to cool before serving.
  • While the pitta chips cook, add the rest of the ingredients, except the salt & pepper, to a blender or food processor (I used my Nutribullet) and pulse until smooth.
  • Add salt & pepper to taste.
  • Serve and enjoy!


If you want to add an extra flavour to your chips you could pour the olive oil into a small dish and mix in whatever herbs or spices you like – I usually prefer them simple but a minced roast garlic clove adds a subtle flavour, while smoked paprika or some cayenne pepper give a nice smokey kick


Calories: 179kcal | Carbohydrates: 16g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 137mg | Potassium: 263mg | Fiber: 3g | Sugar: 2g | Vitamin A: 210IU | Vitamin C: 5mg | Calcium: 91mg | Iron: 1mg