Creamy Tomatillo Dressing

Can I just tell you that this past week was the best? The weather was divine, I ate super healthy, so I felt amazing, I stuck to my dinner plans all week, heck, I actually MADE dinner plans for the week, and I started my very first garden ever thanks to our ridiculously generous friends who decided to lower all of their garden beds and GIVE us their excess lumber and soil. Other friends of ours are letting us plant a separate garden at their house 'cause it gets way more light than ours. And SEVEN other friends of ours offered to help us with gardening. That's seven people from seven different families. Who are these people? Too cool. And I trimmed the bushes in our front yard and mulched. And Shawn went and did some service on Saturday morning which gives him automatic sexy points. And we had friends over for dinner last night. Thanks for coming, Rob, Heidi and Craig!

Sometimes when I'm at Cafe Rio, I'm tempted to get their Pork Burrito Enchilada Style, which is what my husband gets every time. But I just can't because their salads, which are already delicious, get topped with their Creamy Tomatillo Dressing which is plate-licking GOOD. And my friend Nicki gave me a recipe for it which is sooooo close to Cafe Rio's. Serving this with your tacos as part of the Cinco de Mayo Menu is going to make you Latino of the Year. Don't take my word for it. MAKE THE DANG DRESSING!

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Creamy Tomatillo Dressing

adapted slightly from this recipe by Food.com

Ingredients

1 packet Traditional Hidden Valley Ranch mix (not Buttermilk)
1 cup mayonnaise ( or ½ yogurt and ½ mayo, does not work with all yogurt)
1 cup buttermilk (or 1 cup milk, plus 1 Tablespoon lemon juice. Combine just before use or it will curdle.)
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro, stems removed
1 clove garlic 

Juice of 1 lime 

1 jalapeño, seeded

Directions

Mix all ingredients together in the blender, and blend until completely smooth. Drink with a straw. (just kidding..)
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