A simple recipe using a packet of ranch dressing mix, lime juice, cilantro and just a few other common ingredients that tastes better than any store-bought dressing.
Do you ever pop over here to South Your Mouth and think, “Dang, Mandy, for a Southern cook, you sure do make a lot of Mexican food…”?
Well, I’ll tell you why… my whole family loves it. And I never have to convince them to try a new recipe and I never hear any flack about what’s for supper when they know it’s Mexican food.
Mexican food, or to be more accurate, Americanized Mexican food, is easy to prepare, super versatile and usually pretty inexpensive so it’s easy to lean that way when making my meal plan for the week!
I’ve bought enough Cilantro Lime Ranch from the grocery store to know I don’t love any of it. And I made a recipe or two I found online and never thought they were worth the effort. So I decided to make my own.
I wanted the recipe to be EASY and delicious so I knew exactly where to start: with a packet of ranch dressing mix.
Since I always whip up my ranch dressing mix with buttermilk instead of regular milk, I knew EXACTLY how to bring the lime juice into things – by making a “homemade” buttermilk from the acidic lime juice mixed with regular milk.
And when I’ve got a fresh lime on-hand, of course I’m going to zest that sucker and wring every bit of flavor out of that lime.
INGREDIENTS FOR EASY CILANTRO LIME RANCH
- Packet of Ranch Dressing Mix
- Lime juice & zest
- Milk
- Mayonnaise
- Onion Powder
- Cilantro
RECIPES TO USE WITH EASY CILANTRO LIME RANCH
Whether you drizzle it on top or serve it with an easy side salad, these recipes are perfect alongside Easy Cilantro Lime Ranch:
Chipotle Chicken Taco Meat - An easy, flavor-packed recipe using ground chicken and canned chipotle peppers in adobo sauce that’s surprisingly low in fat, calories and carbs for tacos, burrito bowls and anything else taco meat is used with.
Smothered Beef & Bean Burrito Bake - An easy Mexican-inspired casserole recipe made from flour tortillas stuffed with ground beef, cheese and refried beans smothered in a savory queso sauce that comes together right in the oven.
3-Ingredient Crock Pot Chicken Tacos - A super simple slow cooker recipe for shredded Mexican chicken taco meat made with chicken breasts perfect for tacos, burritos, rice bowls and more made with only three ingredients.
Chipotle Shrimp Tostada Bites - A super fun and easy appetizer recipe made with tortilla chips, chipotle glazed shrimp and guacamole sprinkled with a confetti of red onion and cilantro.
Taco Rice with Queso - A one-pan skillet dinner recipe made with ground beef, taco seasoning and Mexican style rice drenched in an easy queso cheese sauce.
NOTES ABOUT MAKING EASY CILANTRO LIME RANCH
I like this best a little on the thin side (as you can see in the photos) so I use 1 cup of milk. If you prefer a thicker dressing, use 3/4 cup milk instead of a full cup.
Combining the lime juice and milk first allows it to thicken like buttermilk before we mix the other ingredients together.
Don’t use a metal mixing bowl as the citric acid in lime juice may react with certain metals.
For AVOCADO Cilantro Lime Ranch, reduce mayo to 3/4 cup, add one mashed avocado and a pinch of salt. PRO TIP: to easily mash the avocado, scoop out the pulp then add to a zip-top bag. Seal the bag then use your hands to mash it into a creamy paste. Snip one corner off the bag (about an inch wide) then squeeze the avocado into the bowl.
Recipe for Easy Homemade Cilantro Lime Ranch
Easy Homemade Cilantro Lime Ranch
Ingredients
- 1 1-oz packet ranch dressing mix
- 1 lime
- 3/4 - 1 cup milk (see notes)
- 1 cup mayonnaise
- 1/2 teaspoon onion powder
- 1/4 cup minced cilantro (packed)
Instructions
- Zest and juice the lime. Add zest, 1 tablespoon of lime juice and milk to a glass or plastic mixing bowl. Stir well then set aside for 10 minutes.
- Add ranch dressing mix, mayo, onion powder and cilantro then whisk until smooth.
- Add more lime juice or cilantro if desired.
- Refrigerate at least 30 minutes before using so the dressing can thicken.
- Refrigerate in an airtight container to store up to 2 weeks (or whatever the expiration date is on your milk).
Notes
- I like this best a little on the thin side (as you can see in the photos) so I use 1 cup of milk. If you prefer a thicker dressing, use 3/4 cup milk instead of a full cup.
- Combining the lime juice and milk first allows it to thicken like buttermilk before we mix the other ingredients together.
- Don’t use a metal mixing bowl as the citric acid in lime juice may react with certain metals.
- For AVOCADO Cilantro Lime Ranch, reduce mayo to 3/4 cup, add one mashed avocado and a pinch of salt. PRO TIP: to easily mash the avocado, scoop out the pulp then add to a zip-top bag. Seal the bag then use your hands to mash it into a creamy paste. Snip one corner off the bag (about an inch wide) then squeeze the avocado into the bowl.
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Hi there! While I’m not able to respond to every comment, I try hard to answer any questions that haven’t been addressed in the post, recipe or in other comments.
I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).
And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y’all! - Mandy