Spicy Tomatillo Ranch Dressing is a creamy sauce that goes perfectly with salads, tacos and even a veggie dip!
Spicy Tomatillo Ranch Dressing has been one of my favorite dressings for YEARS!
I was first introduced to this creamy goodness back when I was first married and living in Southern Utah. There is a restaurant in my hometown of St. George, Utah called Cafe Rio and it’s now gaining more and more popularity around the southwest. I know they have chains all over Utah, Arizona and I think even some in Idaho and California.
This dressing is their iconic salad dressing. It’s so good that there are several knock off recipes all over the internet!
I’m pretty sure this is the BEST recipe out there though. It’s creamy and slightly spicy (just enough to keep you coming back for more). If you’re not a fan of spice, you can definitely leave the jalapeno out.
I originally posted this recipe back in July of 2010, but the photos were needing an update, so I went ahead and did that. It’s always nice to revisit the archives and give them a facelift. Especially when they’re delicious recipes like this one (which I make constantly anyway).
Here are some of my favorite ways to use this Spicy Tomatillo Ranch Dressing:
- Drizzle it over your salad
- Top your Sweet Pulled Pork Tacos with it
- Dip a cheese quesadilla in it
- Use this dressing in place of ranch dip
Either way you use it, you’ll be hooked. The dressing can last for a while in the fridge, but I’ve never had it stick around long enough.
Don’t be surprised if this Spicy Tomatillo Ranch Dressing becomes your new favorite dressing.
I know you’re going to love it as much as we do!
Spicy Tomatillo Ranch Dressing
- 1 packet traditional ranch dressing mix
- 1 cup buttermilk
- 1 cup mayo
- 3 to matillos, chopped
- 1/2 bunch fresh cilantro
- 2 green onions
- 1 garlic clove
- 1 jalapeno, remove seeds if you prefer less spice
- 1 lime, juice of
- 1/2 tsp salt
- Place all ingredients in blender and blend until smooth.
- Dressing lasts 2 weeks in fridge, when sealed tight. Enjoy!