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.

  • 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.


  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

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