This copycat recipe for Cafe Rio’s Creamy Tomatillo Dressing is so easy to make; seasoned with cilantro, lime, and a slight zing of jalapenos!
I’ve been trying to learn the art of race walking. I’m not a runner, so in order to gain speed, I took up race walking in March. I’m actually quite proud of myself because I’ve shaved 3 1/2 minutes off my time. Yay me. Progress is being made. I walk in the early morning hours when it’s dark (5:00 AM). I wear a baseball cap with a spotlight lighting my way. It’s best I walk in the dark because when I race walk, I look like I’m having one hilarious seizure. There’s nothing elegant about racewalking.
When I walk, I take my Beagle and Yorke. I use a hands-free leash to walk them. I love it. The odd thing is, when I use it, the dogs walk behind me instead of in front or to the side of me. I actually like it. My Beagle’s bloodhound nose usually sends him in all sorts of directions. He sometimes tugs to get to what he smells, but I keep plowing through, and he’ll follow.
Our walks have gotten to be quite adventurous. One day I kept feeling this tugging behind me and it got tougher to walk. I finally looked back to see what was happening and saw my Yorkie laying on her side flopping around like a fish to get her footing while being dragged down the sidewalk. I stopped and let out a belly laugh. I felt horrible, though, but she just looked so darn funny. I’m just glad she wasn’t injured! I finally got her untangled from the leash and put her upright and off we went.
Last night I helped out with a wedding and fed the wedding party inbetween the wedding and reception. I made this recipe for Cafe Rio’s Creamy Tomatillo Dressing. It’s the bomb dot com. Everyone loves this recipe. Cafe Rio is a Mexican American restaurant in Utah that we often frequent for their fresh, delicious food, and this fresh and delicious creamy salad dressing. There’s nothing like it. I know you’ll love this recipe too. It’s so simple…just throw everything in the blender!
Start here to make another favorite of mine that you can top this dressing on >>
Cafe Rio’s Veggie Tostada with Cilantro-Lime rice and black beans.
Couple it with Cafe Rio’s Strawberry Lemonade made with Stevia.
- 1 packet (1 ounce) Original Hidden Valley Ranch Dressing mix
- 1 cup buttermilk
- 1 cup real mayo
- 1 large or 2 small tomatillos
- 1 clove garlic, minced or pressed
- 1/2 bunch cilantro, stems removed and chopped
- 1/2 teaspoon lime juice
- 1/2 to 1 small jalapeno, seeded
- Add all ingredients to a blender or food processor and puree until smooth. Store in the refrigerator to allow the flavors to meld together before serving.
- Serve over salad, burritos and more. Store in an air-tight container up to a week in the refrigerator.
Recipe adapted from The Girl Who Ate Everything