This Creamy Lime Cilantro ranch dressing is a great Cafe Rio Copycat for their Creamy Tomatillo Dressing. There are a lot of recipes out there for this type of thing and a lot of the good ones call for fresh tomatillos. However, after experimenting quite a bit, I decided, in this instance, I didn’t like the fresh tomatillos. For one thing it’s not something I have laying around my kitchen on a regular basis, so I have to plan in advance to buy them. Then I didn’t like the weird, watery texture they added to the dressing. So I started using a much easier substitution: green salsa. This dressing takes just minutes to buzz up in a blender and it’s perfect on salads, drizzled on nachos, as a dip for veggies or taquitos, or Latin-themed grain bowls.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Ranch dressing mix – Just the dry packet of mix, ignore the directions on the package. I only use Hidden Valley brand, personally. That’s not to say another brand might be just great, but that’s the brand I always use! Grab the buttermilk recipe packet if you can, but the regular will work just fine as well.
- Mayonnaise – I personally use Best Foods/Hellmann’s. I suggest using a mayo that you like the flavor of otherwise. I’m not a fan of most light mayo so I don’t think the flavor is optimal, but as long as you like the flavor on its own, it will work just fine here.
- Buttermilk
- Fresh lime juice – I suggest using juice from fresh limes here, as opposed to pre-bottled lime juice, which tends to be bitter. If you don’t have access to fresh limes, I suggest using one of my pantry staples- True Lime. It’s granulated fresh lime and absolutely wonderful. You’ll notice it in my photo below.
- Fresh garlic
- Green salsa
- Cilantro
- Hot sauce
How to Make Creamy Lime-Cilantro Ranch
- This isn’t difficult, you literally just blitz everything up in a blender! It’s so simple, and so fast. Feel free to adjust liquid for consistency and remember that dressing usually thickens a bit after standing. This copycat Cafe Rio Tomatillo Dressing will be your favorite condiment!
Storing and Other Tips
- Store finished dressing in an airtight container in the refrigerator and enjoy within 5-7 days for best results.
- This dressing is obviously awesome on salads, but also as a dip for things like chicken fingers, veggies and steak fries. If you’re making our Baked Creamy Chicken Taquitos, this is pretty much required to go along with them.
Frequently Asked Questions
Use salsa verde or tomatillo-based green salsa. In a pinch I’ve even used green enchilada sauce!
Yep. In fact, the flavors develop even more after a few hours in the fridge, making it an ideal dressing to prep a day in advance.
Only if you want it to be! You determine the level of spice with the spice rating on your salsa and any additional hot sauce you might add.
Dairy based recipes like this usually do not freeze well and separate upon thawing. This one is best enjoyed fresh!
Lime-Cilantro Ranch Dressing
Ingredients
- 1- ounce package ranch dressing mix ignore directions on package
- 1 cup mayonnaise
- ½ cup buttermilk plus more if necessary to thin out the dressing
- 1-2 limes enough for 2 tablespoons of fresh lime juice
- 2 cloves garlic roughly chopped
- ¼ cup green salsa
- ½ cup chopped cilantro
- Hot sauce to taste
Instructions
- Place buttermilk, mayonnaise, 2 tablespoons of lime juice, and ranch mix in a blender. Add the garlic and green salsa and blend until smooth. Add the cilantro and pulse until the cilantro is well combined. Add hot sauce to taste. Chill for several hours before serving (if possible).
Notes
- Store finished dressing in an airtight container in the refrigerator and enjoy within 5-7 days for best results.
- This dressing is obviously awesome on salads, but also as a dip for things like chicken fingers, veggies and steak fries. If you’re making our Baked Creamy Chicken Taquitos, this is pretty much required to go along with them.
Questions & Reviews
I LOVE this! It was a hit at my party! Thanks so much.
okay, I think I figured out this little conundrum! The different “styles” of Hidden Valley Ranch packets have different weights/volumes. So it doesn’t really matter, you just need one regular packet. The instructions should call for 1 cup liquid (either milk or buttermilk) and one cup mayo. It looks to me like the regular ranch mix is 1 oz and the buttermilk mix is .4
Melanie-
It’s just the normal ol’ pack of ranch dressing. Is it .4oz?? I swear I looked at the package when I wrote out the recipe! I may have made a typo- I’m not home right now to double check, but you could totally be right. If it’s just the normal sized one from the grocery store (I think it only comes in one size) then you’ve got the right one! I’ll double check that and fix the recipe when I get home again.
Do you actually use a 1 oz. pkg of dressing or a 0.4 oz. pkg?
Just wanted to say that I found your site through foodgawker- and I LOVE THIS DRESSING- I put it on a salad of romaine, red onions, and oven roasted grape tomatoes and fresh jalepeno slices- it was absolutely heavenly. Thanks so much for the recipe!!
I’m totally with you when it comes to using tomatillos! I’m excited to try this version of it. Sure sounds good!!
I’ve seen several recipes for this type of dressing–yours could be the winner! I haven’t had luck with tomitillos so this could be the answer! Thanks!
I’m going to keep this in mind! It looks awesome.
This sounds perfect for a good ceviche!!
Kara, I have a recipe for the sauce that’s pretty similar! Shoot me an email and I’ll send it to you! 🙂