Creamy and full of flavor! This tomatillo cilantro & lime ranch dressing is so good served over salads, as a dip for taquitos, nachos, or as a sauce for tacos and burritos. This stuff is addicting and you’ll be tempted to eat it with a spoon!
You may know this Tomatillo Cilantro & Lime Ranch Dressing better as ‘Copycat Cafe Rio Ranch Dressing’. Cafe Rio is this casual Mexican food restaurant that was started in Utah. I am from Utah so I have had my fair share of Cafe Rio 🙂 They serve gigantic salads, burritos, quesedillas, nachos, and they have THE best tortillas that are hand-made.
Funny Story. We were still living in Utah when we had our first child and I had a friend tell me about her “final meal”. Basically, at the end of your pregnancy you pick a meal that is naughty, loaded with calories, and something that you could not eat on a regular basis (if at all) if you were not pregnant. Because we all know preggo calories don’t count, right?!?! Anyways, my final meal before I gave birth to my son was a chicken salad from Cafe Rio (and yes, I ate it all!) and a pint of Ben & Jerry’s Cookie Dough Ice Cream. It. Was. Heavenly! I wish I could eat that for dinner every night….
This ranch sauce is really good served over a salad, as a dip for taquitos (try this recipe HERE or HERE), use as a sauce in a wrap, garnish for tacos, inside a burrito, and basically any other way you could think of. I am pretty sure you could put it on ice cream and it would still taste divine!
If you like your dressing thicker just add less buttermilk and/or more sour cream or mayo. This dressing will seem really runny after you make it, and that is why it needs to sit in the fridge for several hours so it will thicken up. It does thicken up nicely, not super thick, but thicker 🙂
If you have never seen or used a tomatillo before, they are in the produce section and they look like a small green tomato but they have a skin type cover, I think it’s called a husk, over them. You peel off the skin cover and chop up the green looking tomato thing that is called a tomatillo. If you still have questions about it, google ‘tomatillo’ and I am sure an image will come up of it. I love Google! I use it way more often than I should admit 🙂
I never have buttermilk on hand! Place 1/2 tablespoon white vinegar in a measuring cup, and then fill to the 1/2 cup line with milk.
I usually do not add the garlic clove. Add less or more depending on your garlic flavor preference.
Full-fat sour cream and mayo is best to use in this recipe. Better flavor and texture.
- 1 packet (1 oz) Hidden Valley Ranch Dressing Seasoning Mix (not the buttermilk recipe)
- 1/2 cup mayo
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1 tomatillo, remove husk and chop
- 1 bunch cilantro, chopped
- 1 clove garlic
- juice of 1 lime
- 1/2-1 jalapeno, seeded and diced (keep seeds for more heat)
- Combine all ingredients in a blender and blend until creamy, smooth, and a light green color.
- Keep in fridge for at least 2 hours before serving so the flavors can come together and it can thicken up slightly.
Hope you have a fabulous Monday! Be sure and come back here tomorrow because I am sharing a delicious new slow cooker chicken taco recipe that is so good with this Tomatillo Cilantro & Lime Ranch sauce on it 🙂
Enjoy, friends! xoxo