Creamy Tomatillo Dressing Recipe

Creamy Tomatillo Dressing

YIELD: 100 servings (4 ozs. each)
PER SERVING: 65 cal., 1 g pro., 4 g carb., 1 g fiber, 6 g fat, 1 g sat. fat, 7 mg chol., 291 mg sod., 0.02 mg iron, 25 mg ca.
INGREDIENTS

  • Buttermilk, cultured, lowfat—1/2 gal.
  • Mayonnaise, light—1/2 gal.
  • Ranch dressing mix—2 cups
  • Tomatillos, raw—8 medium
  • Jalapeño peppers, whole—1 lb.
  • Chiles, green, diced—2 lbs.
  • Cilantro—1 qt.
  • Lime juice—1 Tbsp.
  • Garlic, chopped in water—1 tsp.

DIRECTIONS

  1. In a mixer, combine the buttermilk, mayonnaise and Ranch dressing mix. Mix until blended.
  2. In a blender or food processor, chop up the tomatillos and jalapeño peppers. Removing the seeds from the peppers will make them hotter and spicier.
  3. Add the tomatillos, jalapeños, green chiles, cilantro, lime juice and garlic to the mixer. Mix until blended.
  4. Refrigerate the dressing until ready to serve.

Photo, recipe & recipe analysis: Provo (Utah) City School District Child Nutrition Services Department

Contact Us

120 Waterfront Street, Suite 300
National Harbor, MD 20745
servicecenter@schoolnutrition.org  

Tel (301) 686-3100
Fax (301) 686-3115

> For The Media

Sign Up for Our Newsletters

Read the latest news and developments facing the school nutrition industry, as well as stay on top of important trends and resources.

 

> Read the Latest Newsletters

SNA State Associations

The School Nutrition Association has a presence in every state across the country. View links to many of the state associations to find out more about what SNA is doing nationwide. 

> Learn More