I loved everything about this and will make it over and over again. The possibilities are endless as to what it would go good with. Buttermilk is not something I keep on hand but it is so simple to make your own. Fill a measuring cup just shy of a cup of milk and then add a tablespoon of lemon juice or vinegar and let it sit for 10-15 minutes and there you have your cup of "buttermilk". This was great on salad and perfect as a dipping sauce too. 5 stars all the way!
This is the closest copycat recipe I have found to Cafe Rio's house dressing. My family practically drinks it. Don't over-blend it.
LOVED this dressing!! Made a type of Baja Salad then topped with this dressing and it was amazing! We took it to a New Years Eve party and everyone raved about it. Will be making this again and sharing thank you!
This recipe was so easy to make. The taste is delicious! My family loved it! It’s creamy with hints of cilantro, lime, and the zing from the ranch dressing mix. I omitted the tomatillos and jalapeños.
Followed recipe as is mine however turned out too watery but was tasty. Not sure what caused it to be so watery.
Did it just like the recipe said except I didn t have time to let it refrigerate for an hour. We used it on top of a simple meatless taco salad. It was delicious and it stayed fresh in the fridge for at least a week (by which time we d finished it).
This is outstanding! Can add 1/2 avocado but it's great as written.
This is an excellent recipe as written and I’ve rated it 5 stars accordingly. A tasty adaptation that I enjoy is adding a couple more small tomatillos and a small can of chopped green chiles.
Didn’t have buttermilk on hand so used 1/2 cup Greek plain yogurt and 1/2 cup milk. Also, 1 slight tablespoon of dried crushed jalapeños (Penzey’s brand) was a good substitution use a little less for less heat). I keep them on hand because I often do not have fresh jalapeño peppers. Even with these slight variations, this has become my go-to salad dressing.
