Tomatillo Avocado Ranch Dressing

3 minutes
May 14, 2021
Carole Jones

I am not much on the whole New Year Resolution idea.  There is just a negative connotation in my mind with those three words.  Probably because for many years of my life, it revolved around some *magic number* of how many pounds I wanted to lose.

Those stupid *magic numbers* actually lead me to a drastic change in my life.  Last year, I stopped weighing myself and obsessing over the scale and I have to say, it is the BEST FEELING EVER!  I don’t want you to think I don’t watch myself because I do! I watch what I eat, how hard I push myself in my daily workouts, how my clothes fit, and how I feel.  The result has been the most confident and comfortable version of myself!


I don’t know if tossing out the scale is right for you, but for me, it was the best decision I have made for my health in a long time.

Now, since I have definitely indulged over the past two weeks, it is time to get back on track and this jar of this gorgeous dressing in my fridge is going to help me do that!  This dressing is outstanding and makes any boring salad a bit more exciting because of all the killer southwest flavors it has.  The dressing keeps well in an airtight container in your fridge for 3-4 weeks so it can help you push through your New Years resolution hump period 🙂

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tomatillos avocado ranch dressing

Tomatillo Avocado Ranch Dressing

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  • Yield: 2 1/2 Cups 1x


  • 1 large tomatilla, husk removed and roughly chopped
  • 1 small jalapeño, roughly chopped with the seeds
  • 1 avocado, peeled and pitted
  • 1/3 C cilantro, packed
  • 3 large cloves garlic
  • 2 Tb fresh lime juice
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp dry parsley
  • 1 tsp dry chives
  • 1/2 tsp dry dill
  • 1/2 tsp smoked paprika
  • 1/2 tsp Worcestershire sauce
  • 1 tsp white vinegar
  • 1/2 C mayonnaise….not Miracle Whip!
  • 1/2 C sour cream
  • 3/4 C milk


  1. Put all the ingredients in a food processor or blender. Pulse a few times and then run until smooth, scraping down the sides at least one time. If you want your dressing thinner, feel free to add a bit more milk.


Recipe adapted by from CarlsbadCravings

  • Author: Carole Jones


  • Serving Size: 2 tablespoons
  • Calories: 113
  • Sugar: 2g
  • Sodium: 266mg
  • Fat: 11g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 4mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.


7 years ago

Looks amazing! I HATE cilantro – any recommendations for how to tweak this recipe? Just leave it out, or??

7 years ago

Hey there Shelley! You could leave it out or substitute some fresh Italian flat leaf parsley instead. I would use a bit less than what the recipe calls for in the amount of cilantro!

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