Try Child Nutrition’s Creamy Tomatillo Ranch Recipe

We’re proud of the quality of our meals. We want your students to feel at home at school, so we aim to make homemade-style meals away from home. Not only are we offering locally sourced fresh produce and meat choices, but our Child Nutrition team is continually revising and revitalizing our menus. Today, we’d love for you to try our creamy tomatillo ranch recipe—we think it’s on par with Cafe Rio and Costa Vida. And, coincidentally, this recipe is a homemade recipe entered for a recipe contest from Provost a few years back. It took first place, and we’ve used it ever since.

Try it on a southwest salad or chicken burrito bowl, like we do in our schools!

Creamy Tomatillo Ranch Recipe

Makes 20 4-oz servings. 15 minute prep time.

Ingredients:

• Low-fat buttermilk – 1.5 cups
• Lite mayonnaise – 1.5 cups
• Ranch dressing mix – 1/2 cup (or to taste)
• Raw tomatillo – 2 of medium size
• Raw jalapeno – 3.2 oz
• Diced green chiles – 6.4 oz
• Fresh cilantro – 1.5 cups
• Lime juice – 1 tsp.
• Minced garlic – 1/2 tsp.

Directions:

1. Combine the buttermilk, mayo, and ranch dressing in mixer. Mix until blended.
2. Chop tomatillo and jalapenos into a blender or food processor. (Note: remove jalapeno seeds beforehand, as that will make the dressing very spicy!)
3. Add remaining ingredients to blender and mix until creamy and well-blended.
4. Put dressing in refrigerator until ready to serve.

Dressing can be kept in the refrigerator for seven days.  

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