Homemade Cilantro Lime Ranch Dressing
Thanks to our local farmers market and my booming garden, our summer meals have been full of beautiful salads.
My girls love ranch dressing, and I can’t get enough cilantro….so I set out to make a mouth-watering Homemade Cilantro Lime Ranch Dressing. After only a couple attempts, I am excited to bring you this super easy, fresh salad dressing.
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Homemade Cilantro Lime Ranch Dressing
- ¾ cup light mayo
- ¾ cup Greek yogurt
- 2 TBS lime (juice from)
- 1 tablespoon olive oil
- 1/3 cup milk
- 1/3 cup cilantro, chopped
- 2 tablespoons fresh chives, roughly chopped
- 2-3 cloves garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Place all ingredients into a blender or food processor and bend until smooth and creamy. Leftovers can be kept in air tight container for up to 2 weeks in the refrigerator.
The day after I made this, Darryl had asked me to pack him a lighter lunch, knowing he was in for a huge dinner. Salad it is! Perfect timing to have him try out my Homemade Cilantro Lime Ranch Dressing!
Here is his salad, packed in an EasyLunchbox. The salad dressing is in a Mini Dipper, along with some fresh raspberries for dessert. I also had to include a Lunchbox Love Note for my Darryl 🙂
More yummy recipes we love!
Homemade Cilantro Lime Ranch Dressing
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Ingredients
- ¾ cup light mayo
- ¾ cup Greek yogurt
- 2 TBS lime juice from
- 1 tablespoon olive oil
- 1/3 cup milk
- 1/3 cup cilantro chopped
- 2 tablespoons fresh chives roughly chopped
- 2-3 cloves garlic minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Place all ingredients into a blender or food processor and bend until smooth and creamy. Leftovers can be kept in air tight container for up to 2 weeks in the refrigerator.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Post updated August 2020
We’re LOVING this recipe. So nice to see a lightened up version of ranch that the whole family will love. We’d love to hook you up with yogurt for future recipes. Email us at champions [at] chobani dot com to chat more!
Talk soon!
Emily from Chobani
Thanks Emily! I do love Chobani!!!
This looks/sounds awesome!
Let me ask you a question –
I know I could use my mindful mayo, to keep it dairy free, but would a plain non-dairy yogurt suffice in lieu of greek? I know the greek adds a bit more ‘sour’ that might be needed for the recipe… Hmm, thinking out loud LOL made need to just try it!!
I think it would work out fine Keeley. It might just be a little more thinned out, but the same flavor would still be there 🙂
Mmm … I think I could make this vegan. It looks delicious and the cilantro is a wonderful, flavorful addition. Thanks for sharing!
Please let me know how you make it vegan 🙂 I am sure there are some other peeps who would love this option! Thank you!!
You could use Veganaise and plain soy milk or almond milk. You can get thje Veganise at Whole Foods.
Great tips Diana 🙂
Love this! I may use it tonight for some Thai-inspired wings I’m making. Thanks for another great recipe!
I have a question regarding the mayo. I do not like mayo and was wondering if it would still taste good if I just used all Greek yogurt instead of part mayo and part yogurt?
You can try Rachel. It might be a little more tangy, but it is worth a shot!