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This super easy, Southwestern Cilantro Buttermilk Dressing is one of those insanely delicious salad dressings that will make you want to skip the main course!
A while back our daughter, Cait, made dinner for us. She served a wonderful grilled steak and the BEST salad. When I asked her about the dressing (it was so... good), she said, "It's your Cilantro Buttermilk Dressing recipe". It was like a delicious revelation to me, as, I'm not sure how, but I'd totally forgotten about this bright, vibrant dressing.
I've made it several times since, tweaking the recipe just a bit and I've served it on salads, as a sandwich spread and a veggie dip. It's also fabulous drizzled over salmon, chicken, pork and shrimp. Scott and I can easily go through a whole jar (the recipe makes a lot!) of this Southwestern Cilantro Buttermilk Dressing in a week. It takes simple meals to a fresh, vibrant, gourmet level!
In addition to being crazy delicious, I love that this dressing is relatively light in comparison to some dressings. It's wonderful being able to add SO much flavor without adding a lot of calories (less than 100 for 3 tablespoons, yay!).
This Southwestern Cilantro Buttermilk Dressing recipe actually came about several years ago. My daughter-in-law, Lindsay was coming for lunch and I decided to prepare a salad I had found online with fresh greens, tomatoes, black beans, corn, rotisserie chicken and tortilla chips. I was especially excited about the dressing, as it was one that I had read about over and over, a copycat recipe from a Southwestern-inspired restaurant chain called Café Rio. It had a zillion rave reviews and I'd been dying to try it.
It was easy to put together; just throw the ingredients into a blender and whir it all together. It was done in just a few minutes, and we sat down for a south-of-the-border lunch.
Did the famous dressing live up to the hype? I can't speak for the original Cafe Rio dressing, but this particular copycat dressing was a bit disappointing. Not bad, but Lindsay and I both agreed, not out-of-this-world-delicious either.
I couldn't let get the recipe out of my mind though, so I decided to play around with some of the same ingredients and create my own rendition. I tinkered around for the next few days and, in the end, came up with a recipe we love. As in L-O-V-E!
This is not a Cafe Rio copycat recipe, since I've never had the original and it's quite different from the copycat recipes I've seen; but it is insanely delicious, for sure!
So easy to throw together
This Southwestern Cilantro Buttermilk Dressing comes together quickly in the blender, just like the copycat recipe. Just combine all the ingredients (Greek yogurt, mayonnaise, lime juice, cilantro, jalapeño, fresh ginger and garlic) and give them a good whirl. That's it!
Super versatile!
The dressing is wonderful drizzled on grilled salmon and it's a perfect pairing with this fabulous Mexican Sugar-Seared Salmon Salad. This salad will be sure to wow your guests for a casual, easy, dinner party entree with a beautiful presentation.
If you're not a cilantro fan...
I'm calling my dressing Southwestern Cilantro Buttermilk Dressing. But just a little "heads up"; although the recipe does call for a generous amount of cilantro, you might be surprised if you're not a cilantro fan. When you combine all the ingredients together, it's not the cilantro taste that comes through, just lots of fresh, vibrant flavor. That being said, this dressing would also be delicious with fresh basil in an equal amount.
Either way, I promise you’ll want this delicious dressing recipe in your life... asap!
P.S. I mentioned that this dressing is nice drizzled over salmon. It pairs PERFECTLY with this Mexican Sugar Seared Salmon!
Café Tips for this Southwestern Cilantro Buttermilk Dressing
- Jalapeño peppers can vary in heat levels, so be careful. It's better to start with just part of a jalapeño, add everything else and blend the dressing together, then taste it. You can always add more, but you won't be able to remove the heat. We like things spicy, but not super hot, so generally I add one medium jalapeño with some of the seeds - however, I have had to add more if I had milder jalapeños.
- Ginger? Yes! Although ginger is generally used more in Asian cuisine, it gives a delightful pizzazz to this dressing, in combination with the other ingredients. Don't skip it!
- This Southwestern Cilantro Buttermilk Dressing calls for a package of buttermilk dressing mix. I came up with my own Homemade Buttermilk Dressing Mix awhile back. It's delicious (and has no preservatives or weird chemicals) but it's also fine to use a package of store-bought buttermilk ranch dressing. You can also buy buttermilk dry dressing mix in bulk, which is nice to have on hand.
- The way this dressing looks will depend on the type of blender you have. A regular blender will yield a dressing that's pale green with tiny specks of green cilantro. A heavy-duty, high-speed blender will result in a dressing that's deeper in color with no specks of cilantro. Both are delicious!
- I mentioned above that you could use basil to sub for the cilantro. You can also use a half and half mix (of fresh basil and cilantro) with fabulous results.
This Light and Spicy Cilantro Buttermilk Dressing is the most insanely delicious dressing you'll ever meet. Use it on salads, pizza, sandwiches, as a dip for chips or veggies, on nachos, quesadillas, salmon...
- ⅓ cup mayonnaise (I like Hellman's)
- ¾ cup Greek yogurt I use Fage
- 2 tablespoons fresh lime juice
- 1 cup finely chopped cilantro packed tight (1 medium-size bunch)
- 1 small or medium jalapeño - Leave the seeds in if you like it spicier but see note in Café Tips above.
- 2 medium cloves garlic
- 2 tablespoons minced fresh ginger
- 3 tablespoons Buttermilk (Ranch) Dressing Mix 1 packet
- milk to thin, if needed
-
Combine all ingredients in a blender container. Blend on medium speed until smooth and creamy. Refrigerate for 1 hour before serving to allow flavors to meld. The dressing will also thicken a bit as it sits. If it's too thick, thin with milk as desired.
Nutritional information does include 1 packet of Buttermilk Dressing Mix. 3 tablespoons of the homemade recipe has approximately the same number of calories.
Ginger says
How long will this keep in a glass jar, refrigerated?
Lindsay @ The Café Sucre Farine says
Hi Ginger, this should last up to 2 weeks in the fridge. Enjoy!
Debbie says
Hi Cafe Sucre Farine, I love all your recipes. So glad I found your website. I was wondering if this recipe would work with chicken as well?
Chris Scheuer says
Yes! Enjoy, Debbie.
Elzy says
Hi, I used 3 tablespoons of the buttermilk ranch dressing mix as stated in your recipe and it’s beyond ridiculously salty. I didn’t use any other salt. You sure it’s not 3 teaspoons? Followed recipe exactly.
Chris Scheuer says
Hi Elzy, So sorry you had problems with this recipe but it is supposed to be 3 tablespoons. It's the same amount (1 packet) that you would use to make a regular batch of dressing. Not sure why yours is so salty??? I've made this dressing dozens of times and it's not ever been too salty.
Elzy says
Okay, thank you! Maybe I had a brain bloop and didn’t measure the other ingredients correctly. I’ll try it again! 🙂
Patti says
Being a new vegan and learning to adapt to its challenges, I wonder if I could use vegannaise and soy yogurt in this. Anyone tried that with this recipe?
Chris Scheuer says
Let us know if you try it, Patti!
Bob Drake says
Thanks for the comment about replacing the cilantro with basil. My wife and I both have the gene that results in cilantro tasting like soap.
Chris Scheuer says
I hope you enjoy it, Bob!
T WEST says
I keep a container of the powdered buttermilk in the fridge ALWAYS,, I use it in blue cheese. I'm excited to try this and your buttermilk ranch dressing since I see you too do not like the commercial stuff. Will update after I make it next weekend !!
Chris Scheuer says
Let us know, T!
Sharon says
Hi can regular buttermilk in its liquid form work ?
Chris Scheuer says
Hi Sharon, it's the spices and seasonings in the dry mix that give the wonderful flavor to this dressing so, to answer your question, you could use buttermilk but you would need to add all the other ingredients in the seasoning. I haven't tested the recipe that way so I can't tell you exact amounts of ingredients.
Cassie says
Hi Chris! My husband doesn’t think he likes cilantro, or greek yogurt. But I made this while he was away at work, and he loved it! He had no clue what was in it and didn’t ask (nor did I offer to tell him). Another great recipe, thank you!
Chris Scheuer says
😂 I'm so glad! Thanks, Cassie.
bort says
Where's the buttermilk in this "buttermilk" dressing?
Chris Scheuer says
Hi Bort, the buttermilk is in the dressing mix. It's powdered buttermilk. Enjoy!
Jeanne says
This was so delicious! And made the salad especially beautiful. I'll be making this again. As a bonus it's low carb and WW friendly. One tablespoon goes a long way on a salad. 1g net carbs and 0 Smart Points on the current Blue plan. And I like to snack on baby carrots and dip in the afternoon, so this will be great for that. Thank you so much for sharing this recipe.
Chris Scheuer says
That is so awesome, Jeanne, and I know it will be helpful to other readers to have this information. Thanks so much! 💕
Abeda says
What is buttermilk dressing..I dont think we get it here in S.A.can I substitute it
Chris Scheuer says
Hi Abeda, buttermilk dressing mix is also called ranch dressing mix and makes a creamy buttermilk dressing that is very popular here in the States. There is a link for a recipe for buttermilk dressing mix if you can get powdered or dry buttermilk.
If you don't have dry buttermilk, you could just make a mix of the spices and use 3 tablespoons of that. Here is the link for the homemade buttermilk dressing mix: https://thecafesucrefarine.com/homemade-buttermilk-ranch-dressing-mix/
Caroline says
Can you substitute buttermilk in the dressing.
Sandra Garth says
This is a great recipe to use the cilantro that I would typically throw away after using just a few sprigs for garnish.