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spoonful of creamy cilantro lime ranch dressing

Cilantro Lime Salad Dressing

Kara
This creamy dressing has a bit of heat, and it is simply delicious! Use it over salad, tacos, burritos, or even as a dip for veggies.
5 from 2 votes
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Prep Time 10 minutes
Total Time 10 minutes
Course Salads
Cuisine Mexican
Servings 20 servings (2 Tbsp each)
Calories 90 kcal

Equipment

Ingredients
  

  • 1 cup mayonnaise
  • 2 Tbsp. ranch dressing mix
  • 1 cup buttermilk
  • ⅓ of a bunch of cilantro with stems chopped off
  • 1 small jalapeno if you don’t like it spicy, remove the seeds
  • 1 tsp lime juice
  • 2 small tomatillos remove outer papery skin
  • 1 garlic clove peeled

Instructions
 

  • Rinse cilantro, jalapeno, lime, and tomatillos. Remove stems from cilantro. Cut tomatillos in half. Juice the lime.
  • If desired, remove the seeds and membranes from the jalapeno. (I usually just remove half. )
  • Place all of the ingredients into a food processor or blender. Blend until smooth.
  • Pour into pourable containers and chill for at least 30 minutes.
  • Serve over sweet pork salad, burritos, enchiladas, taco salad, or any Mexican dish. It also makes a great dip for fresh veggies!

Notes

You can store leftover dressing in the refrigerator for 2-3 weeks.

Nutrition

Serving: 1gCalories: 90kcalCarbohydrates: 2gProtein: 1gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 6mgSodium: 202mgPotassium: 29mgFiber: 0.1gSugar: 1gVitamin A: 33IUVitamin C: 1mgCalcium: 15mgIron: 0.1mg
Keyword cafe rio dressing
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