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Cafe Rio Creamy Tomatillo Dressing

by | Feb 22, 2017 | Mexican/Tex-Mex, Salads, Sauces & Dressings

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creamy green dressing in a white bowl with tomatillo, jalapeno, lime and cilantro

If I could only have one salad dressing for the rest of my life, this Cafe Rio’s Creamy Tomatillo Ranch Dressing would be it no question.  I absolutely ADORE this dressing and will eat it with just about anything!  Dee and I have played around with a lot of different copycat recipes and after making all kinds of different tweaks, this is our version which is absolute perfection as far as we are concerned.

The combination of tomatillos with lime, cilantro and jalapeños gives this creamy dressing the perfect tangy kick to pump up even the plainest of salads.  This makes about 2-3 cups so you will have plenty on hand for the whole week if you whip this up.  Try it with this sweet pork recipe piled on top of some rice and topped off with some lettuce and pico and you will be in taste bud heaven!

Ingredients:

  • 1 cup sour cream
  • 1 cup mayo
  • 3 Tbsp dry ranch dressing mix
  • 3 medium tomatillos (remove outer leaves)
  • 1 tsp minced garlic
  • 1 bunch cilantro 
  • 1-2 jalapeños, seeded and finely chopped (or leave seeds to make it spicier)
  • Juice from 1 lime
  • 1/2 tsp salt
  • 1/2 tsp fresh ground black pepper

Instructions: 

  1. Place all ingredients in a blender and blend on high until smooth.  
  2. Taste and add a little additional salt and pepper to taste if needed.
  3. Pour in to an airtight container and refrigerate until ready to serve, at least one hour.  THAT’S IT! 🙂

  

green dressing in a white bowl with tomatillo, jalapeno, lime and cilantro

 

creamy green dressing in a white bowl with tomatillo, jalapeno, lime and cilantro

Cafe Rio Creamy Tomatillo Dressing

Source: donuts2crumpets
Tomatillos with lime, cilantro and jalapeños give this creamy ranch dressing the perfect tangy kick to pump up even the plainest of salads!
Servings: 16
Prep Time 10 minutes
5 from 2 votes

EQUIPMENT (Amazon Associate Links)

Ingredients
  

  • 1 cup sour cream
  • 1 cup mayo
  • 3 Tbsp dry ranch dressing mix
  • 3 medium tomatillos, remove outer leaves
  • 1 tsp minced garlic
  • 1 bunch cilantro
  • 1-2 jalapeños, seeded and finely chopped (or leave seeds to make it spicier)
  • Juice from 1 lime
  • 1/2 tsp salt
  • 1/2 tsp fresh ground black pepper

Instructions
 

  • Place all ingredients in a blender and blend on high until smooth.
  • Taste and add a little additional salt and pepper to taste if needed.
  • Pour in to an airtight container and refrigerate until ready to serve, at least one hour.

The Best Snickerdoodle Cookies Recipe

A soft and chewy snickerdoodle cookie coated in cinnamon-sugar, these nostalgic cookies have a cracked crispy top on the outside, but are soft on the inside!

  • Baking Sheets
  • Parchment Paper
  • Measuring Cups and Spoons
  • Mixing Bowl
  • Mixer
  • Whisk
  • Spatula
  • 1 Tbsp Cookie Scoop
  • Cooling Rack
  • 2-3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp cream of tartar
  • 1/2 tsp salt
  • 1 cup softened butter
  • 1-1/2 cups granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract

Cinnamon-Sugar Mixture for rolling

  • 2 Tbsp granulated sugar
  • 2 tsp cinnamon
  1. Preheat oven to 400F. Line 2 large baking sheets with parchment paper
  2. In a large mixing bowl, whisk together the flour, baking soda, cream of tartar, and salt

  3. In your stand mixer, cream together the softened butter and sugar for 2-3 minutes

  4. Scrape down the bowl and beat in the eggs and vanilla

  5. Add in your dry ingredient mixture and mix until just combined
  6. For the cinnamon-sugar mixture for rolling: In a separate small bowl, add the 2 Tbsp sugar with the 2 tsp cinnamon and combine well

  7. Use a 1 Tbsp size cookie scoop to scoop out dough and roll it into a ball. Then roll each ball in the cinnamon sugar mixture until well coated and place them at least 2 inches apart on your prepared baking sheets

  8. Bake for 8-10 minutes

  9. Remove from oven and let sit on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely

A couple of tips for this recipe:

  • This cookie dough can be refrigerated up to 48 hours before baking! I don't refrigerate the dough, I like a thinner, chewy cookie like in the picture, but if you want the cookies to be a little bit thicker, then refrigerate the for 30-60 minutes before baking, (or make the night before and scoop the cool dough the next day.)
  • I like to bake one sheet at a time, in the center of the oven. (If you have a double oven like me, just do one sheet in each! 🙂
  • Don't overbake the cookies.  They will continue to cook on the tray when you remove them from the oven.  The longer you bake, the crispier they become as they cool.
Cookies, Cookies Bars & Brownies
American, European
best cookie recipes, best snickerdoodles ever, box cake cookie recipe, christmas cookies, snickerdoodle cookies, snickerdoodle recipe, snickerdoodles, soft sugar cookie recipe, the best snickerdoodles

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