I drool over this dressing. It’s the kind they serve at Cafe Rio. I could eat it by the spoonfuls. Don’t judge me. Just try it, and you’ll completely agree.
Serve this dressing over a fresh salad or use it as a dip for veggies, tortilla chips, or burritos.
Creamy Tomatillo Ranch Dressing
(adapted from Veggie Belly)
makes about 2 ½ cups
2 large or 4-6 small tomatillos, leafs removed
1 clove garlic, peeled and cut in half
1 jalapeno, split in half lengthwise and deseeded
1 large onion, quartered
½ of one bunch, chopped cilantro
juice of 1 small lime
1 packet Hidden Valley ranch dressing mix
1 cup milk
1 cup mayonnaise
2 Tbsp olive oil
Toss the tomatillos, garlic, jalapeno, and onion with olive oil on a baking sheet. Broil on high in the oven till soft and blistered, about 15 minutes, turning once. Place the tomatillos along with all other ingredients in a blender. Blend into a sauce. Refrigerate till you are ready to serve.
If you want to use prepared/bottled ranch dressing, use 2 cups of the prepared dressing instead of the ranch dressing mix, milk and mayo. If you don’t have tomatillos, Kalyn recommends using store bought salsa verde.