Creamy Tomatillo Cilantro Lime Ranch Dressing or Dip

Creamy Tomatillo Cilantro Lime Ranch Dressing is a zesty blend of fresh tomatillo, cilantro, jalapeno and lime… It’s “everything sauce” drizzle on salads, dunk chips in, and practically drink straight from the bowl.

If you are looking for a taco salad dressing, a tasty dip for game day, or the perfect secret sauce for your fish tacos, this five-minute recipe is about to become your new kitchen staple.

The creamy tang of the ranch base perfectly balances the bright acidity of the tomatillos and lime, while the jalapeño and cilantro deliver a fresh, kick in every bite.

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Creamy Tomatillo Cilantro Lime Ranch Dressing

This dressing starts with a classic, creamy ranch base and blends it with fresh tomatillos, cilantro, jalapeño, and lime juice for a vibrant, zesty, and refreshing kick.

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Course: dip, dressing, salad dressing

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 0 minutes minutes

Servings: 10 servings

Calories: 165kcal

Author: Juliea Huffaker

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Ingredients

• 1 cup mayonnaise
• 1/2 cup buttermilk Or use water if you are dairy free 😉
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon dried dill optional
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tomatillos
• 1 jalapeno seeded
• 1/2 a bunch of cilantro
• 1 lime juiced

Instructions

Prepare the Ranch Base

• Combine Wet Ingredients: In a medium bowl, whisk together the mayonnaise and buttermilk (or dairy-free substitute) until the mixture is smooth.
• Add Dry Ingredients: Stir in the onion powder, garlic powder, parsley flakes, dill (if using), salt, and pepper. Set this ranch base aside.

Blend the Fresh Flavor

• Rough Chop: Roughly chop the tomatillos, cilantro, and the seeded jalapeño.
• Blend: Transfer the prepared ranch base, the chopped tomatillos, cilantro, jalapeño, and the juice of 1 lime to a blender or food processor.
• Process: Blend on high until the mixture is completely smooth and vibrant green. Stop and scrape down the sides as needed.

Chill and Serve

• Taste and Adjust: Taste the dressing and add extra salt, pepper, or lime juice as needed to balance the flavor. If the dressing is too thick, add a splash more buttermilk or water.
• Chill: Pour the dressing into an airtight container and refrigerate for at least 1 hour. Chilling allows the fresh flavors to meld and the dressing to thicken to the perfect consistency.

Serve: Serve chilled as a dip or dressing.

Notes

Prep Time: Use a Food Processor or High-Speed Blender for the creamiest texture.

Heat Control: For a milder dressing, remove the jalapeño seeds and white membrane completely. For extra kick, add a pinch of cayenne or leave some seeds in.

Consistency: For a thicker dip, use less buttermilk (or substitute). For a thinner dressing, add a tablespoon of water or buttermilk at a time until desired consistency is reached.

Dairy-Free Option: Easily make this dairy-free by substituting the buttermilk with water or a neutral plant-based milk (like cashew or almond).

Storage: Keeps well in an airtight container in the refrigerator for up to 5-7 days. The color may slightly deepen over time.

Nutrition

Serving: 1g | Calories: 165kcal | Carbohydrates: 2g | Protein: 1g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 11mg | Sodium: 272mg | Potassium: 55mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 71IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 0.2mg

My Tips for the Perfect Green Ranch

You’ve made the leap from bottle to blender—congratulations! This dressing is incredibly simple, but these little tricks ensure your Green Ranch comes out perfectly vibrant, creamy, and zesty every time.

Control That Heat

• The Jalapeño Secret: I highly recommend scooping out all the white membrane and seeds from the jalapeño. This is where 90% of the heat lives! You get all the beautiful, fresh pepper flavor without overpowering the ranch base. If you like it spicier, start by adding just half the seeds back into the blender. You can always blend in more, but you can’t take the heat away!
• For Dip: If you want a thick, scoopable dip perfect for chips and raw veggies, slightly reduce the buttermilk to 1/4 cup.
• For Dressing: If you want a pourable dressing for salads, stick with the 1/2 cup of buttermilk. If it’s still too thick after chilling, blend in water or buttermilk one teaspoon at a time until it’s perfect.
• The Chill Factor: Do NOT skip the chilling step! The 30 minutes to 1 hour in the fridge allows the powder spices (onion, garlic, dill) to fully hydrate and the fresh cilantro/lime flavors to really meld with the ranch base. It’s worth the wait!

Frequently Asked Questions (FAQ)

A few common questions often come up when making this Green Ranch, so let’s tackle them!

Can I use dried cilantro? Please don’t! The whole magic of this dressing is the fresh herbs and lime. Dried cilantro won’t give you the bright green color or the vibrant flavor we’re going for.

Can I substitute the mayonnaise? Yes! You can swap out the mayo for equal parts sour cream, plain Greek yogurt, or a dairy-free mayo. This will change the flavor slightly but will still be delicious.

Can I make this in advance? Absolutely! You can make this 1-2 days ahead of time. Just know the bright green color will darken slightly as the cilantro oxidizes, but the flavor will still be incredible.