This quick & easy Creamy Mexican Salad Dressing Recipe is packed with bold flavor and comes together in about 5 minutes! It's a simple homemade ranch-inspired dressing kicked up with jalapeños, tomatillos, dried herbs, and a splash of zesty lime. Creamy, tangy, and with just the right amount of heat - perfect for drizzling over salads, tacos, grilled veggies, or whatever you're craving!
As an adult I have come to realize that lettuce is so much fun to eat when it is the vehicle for a yummy dressing. Am I right?
This creamy Mexican-style ranch is one I could eat all week long. It's the star of our Mexican Salad Recipe featuring romaine lettuce topped with black beans, ripe avocado, red onions, crispy tortilla strips, and cherry tomatoes. But honestly, it's just as amazing drizzled on bowls, stuffed in burritos, or used as a dip for quesadillas. So dang good!
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Why this recipe is great
- Easy: Very minimal chopping - just a little measuring and you're good to go!
- Quick: Toss the ingredients into a blender and press the on button for 30 seconds. Boom - dressing ready to go!
- Delicious: Nothing beats the fresh, homemade flavor - and when it is so quick and easy, it is absolutely worth it!
Creamy Mexican salad dressing ingredients
This recipe requires a few simple ingredients from the pantry and a couple easy to find fresh items.
- Milk: Whole milk or 2 percent are best. Skim milk is a little watery and won't impart the best flavor.
- Mayonnaise: High quality mayonnaise will have a richer texture and flavor.
- Jalapeno: Just a little for spice.
- Lime: Fresh lime juice is best but canned will do in a pinch, although I do not really recommend it.
- Tomatillos: These provide a bright kick. Look for medium sized fruit, with nice firm skin. No soft spots. Remove the husks and rinse before using.
- Cilantro: Fresh cilantro is a major contributor to the flavor here. If you just can't do cilantro then give parsley a try although the flavor will be distinctly different.
- Spices: Just a few dried herbs and spices to round out the flavor: dried parsley flakes, dried chives, onion powder, salt, ground pepper, and dried basil.
Helpful kitchen tools
How to make Mexican salad dressing
Place all the ingredients in the bowl of a food processor or in a blender. Pulse gently at first to get the ingredients combined. Then allow to go for 30 seconds to one minute until everything is evenly mixed.
Once the dressing is uniform, without any large chunks, pour into a jar with a tight fitting lid and refrigerate. Allow to chill for at least an hour. Although it can be served immediately. It just might be a little thin.
Hint: If you want the dressing to be a bit thinner, add a tablespoon of milk at a time until the desired consistency is reached. Too much milk will cause it to be runny and never set correctly.
Substitutions and variations
- Replace half of the mayo with greek yogurt. It lightens the overall texture and adds a bit more protein.
- In place of the herbs, you can add a couple tablespoons of prepared ranch dressing mix.
- Try fresh chives and basil in place of the dried for a herby pop.
- Buttermilk can be used in place of regular milk.
What to serve with
Basically, if it has Mexican flavors this easy recipe would be great on it!
- On a Mexican burrito bowls (Think Chipotle or Cafe Rio)
- Poured over taco salad
- As a dipping sauce for quesadillas, taquitos, or tacos
- Drizzled over grilled veggies
- Spoon on tostadas
- Inside burritos or wraps
- Great with fresh vegetables
FAQs
Stored in the refrigerator in an jar with an airtight lid or an airtight container, this easy dressing recipe should last for up to 2 weeks. The fresher the ingredients at the time of making, the longer it will last.
Absolutely! If you're craving a spicier kick, toss in the whole jalapeño and maybe a pinch of red chili flakes. Want to really turn up the heat? Swap the jalapeño for a serrano-those tend to bring a bit more fire. Totally up to you!
Tips & tricks
- To mellow the heat level, just remove the seeds and ribs from in the jalapeno.
- For more heat, use a whole pepper. For even more spice use serranos instead, or add in some red chili flakes.
- Pop in the refrigerator for at least an hour to allow it to thicken up.
More homemade salad dressing recipes
Looking for other recipes like this? Try these:
Recipe
Creamy Mexican Salad Dressing (5 Minute Recipe!)
Equipment
- Food processor or blender
Ingredients
- 1 cup mayo or ½ mayo and ½ greek yogurt
- ½ - 1 cup milk or buttermilk
- Juice of one lime about 3 tbsp
- ½ small jalapeno seeds removed if desired
- 2 tomatillos
- ½ bunch cilantro stems removed
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried chives
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- Pinch black pepper
Instructions
- Place ingredients for dressing in blender or bowl of food processor and blend for 30 secs to 1 minute until evenly combined. Pour into a jar and store in the refrigerator until ready to use.1 cup mayo, ½ - 1 cup milk or buttermilk, Juice of one lime, ½ small jalapeno, 2 tomatillos, ½ bunch cilantro, 1 teaspoon dried parsley, 1 teaspoon dried basil, 1 teaspoon dried chives, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon salt, Pinch black pepper
Notes
- To mellow the heat level, just remove the seeds and ribs from in the jalapeno.
- For more heat, use a whole pepper. For even more spice use serranos instead, or add in some red chili flakes.
- Pop in the refrigerator for at least an hour to allow it to thicken up.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Misty says
This dressing is so full of flavor and it's super quick to make!