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
Melz- it will definitely be different with dried cilantro, but if it's all you've got- go for it! The rule of thumb is 1tsp dry herb = 1 Tablespoon Fresh
Help! I live 2 hours south of the middle of nowhere….went to make this & there was no fresh cilantro at the store! I was able to get some dried cilantro in the spices. Can I use this (and how much?) Or do I need a new dinner plan?
Tried your recipe tonight for some shrimp tacos I made and loved it. I did change it a bit. I used a half cup of sour cream and half cup of Mayo instead of one cup of Mayo and it came out great. I will definitely make this sauce more often. I'm addicted to it now. Thanks.
This dressing is AMAZING! I didn't use the hot sauce, however, because the green salsa that I was able to find at my grocery store was pretty hot. I will never stop making this, thanks for the recipe! 🙂
I made the dressing it came out great. I also made for dinner shrimp scampi with linguine.. I forgot the salad fixings at the store so I thought I could pour some of the dressing over the shrimp pasta dish. It was AMAZING….
YUMMY! Any chance of a recipe for the vinaigrette?
Hi, Sica! The link to the green enchilada sauce is here:
https://fit-over50.news/2010/03/green-enchilada-sauce%3C/a%3E%3C/p%3E
Hope that helps! 🙂
If someone does have the recipe for Cafe Rio's medium enchilada sauce, I would be SO SO SO happy if you could send it to me! my e-mail is [email protected]
Hello, I was just googling for the medium enchilada sauce recipe from Cafe Rio, and it brought up your blog. I see here you may have a recipe. May I have it? That would be awesome…my email is [email protected]. Thanks!
Anne-
I have been meaning to try it with my ranch, but I have yet to do so! I'm sure it will work great. If I were you, I would just cut the buttermilk down a bit, maybe in half, and then add more in if the dressing is too thick. Let me know how it turns out, I'm interested to know!