Cilantro Ranch Dressing Recipe (Cafe Rio Copycat)

Cilantro garlic sauce with lime juice and olive oil in a glass jar

Of all the many delicious Cafe Rio menu items, their ranch dressing captured my heart AND my taste buds. The Cafe Rio dressing is just so good that I decided to make my own version at home. And after a few attempts, I’ve finally cracked the code on making the crowd-pleasing Cafe Rio sauce. Believe it or not, it’s super easy!

In a nutshell, Cafe Rio dressing is a creamy ranch dressing that’s made even more delicious with tomatillos, cilantro, and jalapeno. You can skip the tomatillos if you don’t prefer the taste or have any around, though. It’ll still turn out as terrific as the original Cafe Rio tomatillo dressing!

I also used mayonnaise and sour cream for the base. You may also do a combination of mayo and buttermilk, if you don’t have sour cream in your cupboard. Oh, and don’t forget the jalapenos for that subtle punch. Feel free to add a dash of lime or lemon juice, too, for some citrusy notes.

These, my friends, are the delicious ingredients of my copycat dressing. Blended until smooth, they create the perfect gluten-free cilantro ranch dressing for dishes. You can drizzle it over your fave salad, nachos, and tacos. Taquitos would also taste more fantastic when accompanied by this delish Cafe Rio salad dressing. Needless to say, my ranch dressing recipe is worth adding to your Mexican food arsenal!

How To Make Cilantro Ranch Dressing Recipe (Cafe Rio Copycat)

All you need are 5 minutes and a blender to make this Cafe Rio cilantro ranch dressing. It has a creamy combination of sour cream and ranch, with refreshing and spicy bites from cilantro and jalapenos.

Preparation: 5 minutes
Chill Time: 4 hours
Total: 4 hours 5 minutes



  • 1 packet ranch seasoning mix, (or 3 tbsp), like Hidden Valley
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 bunch cilantro
  • 1 tsp garlic, minced
  • 3 tsp jalapenos, diced
  • ½ cups milk
  • 2 tomatillos, husks removed (optional)


  1. Combine all ingredients in the blender. Then, blend until smooth.
  2. Add milk until the mixture achieves your desired consistency.
  3. Refrigerate for at least 4 hours or overnight before serving.
  4. Serve and enjoy!

Recipe Notes

  • For a spicier flavor, do not remove the jalapeno seeds. You can also opt for a hotter pepper variety, such as cayenne red pepper or serrano pepper.
  • For a healthy version, replace mayonnaise and sour cream with plain Greek yogurt.


  • Calories: 1598.88kcal
  • Fat: 170.59g
  • Saturated Fat: 41.49g
  • Monounsaturated Fat: 43.01g
  • Polyunsaturated Fat: 81.69g
  • Carbohydrates: 11.43g
  • Fiber: 1.00g
  • Sugar: 10.04g
  • Protein: 7.26g
  • Cholesterol: 166.42mg
  • Sodium: 1134.36mg
  • Calcium: 317.55mg
  • Potassium: 539.19mg
  • Iron: 0.90mg
  • Vitamin A: 449.07µg
  • Vitamin C: 15.31mg
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