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Thursday, October 4, 2012

Cilantro Lime Ranch Salad Dressing

In the western U.S where I hail from there is a small restaurant chain called Cafe Rio. It is the favorite Fresh-Mex restaurant of a whole lot of people I know. Whenever all my family gets together (3 siblings plus spouses) we have to have at least one "Cafe Rio" night. This involves, making guacomole, shredded chicken or pork, cilantro rice, Mexican black beans, pico de gallo and this salad dressing. Tonight we didn't go all out with all the usual Cafe Rio stuff. Instead we just ate it over barbarcoa pork Mexican salads with the cilantro spicy rice I posted earlier, pico de gallo and shredded cheese.
This is another recipe that I've had to "china-fy" (to use my friend Josette's term)
But the alterations work and it is amazing! It will keep for a week after it is mixed. In our house it is always all gone within two days.

Two 100 g containers of plain yogurt
1 packet of ranch dressing mix (or equivilant - I bring over the big container from the States and then just measure out enough powder for one batch of dressing. I haven't looked but I'm pretty sure City Shop carries individual packets of ranch dressing mix)
2 tbsp lime juice
1 small tomato, seeded (just cut the top off and then squeeze out the seeds and pulp and discard them into the trash)
1 clove garlic
1/2 a hot green pepper, diced.
good bunch of cilantro
2 oz cream cheese


Assemble all of your ingredients.

Add everything to the blender except the cream cheese and blend until smooth.
Add 2 oz (or 1/4 of a brick of cream cheese) to the blender. (if you want to omit the cream cheese for calorie counting purposes, feel free. Your dressing will be a lot more runny and will lack thickness, but it will still taste great)
Blend until smooth.
Serve over your favorite taco salad or add to the filling of homemade burritos.

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