Zesty Avocado Cilantro Buttermilk Dressing Food

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ZESTY AVOCADO CILANTRO BUTTERMILK DRESSING



Zesty Avocado Cilantro Buttermilk Dressing image

This is good stuff! Creamy avocado dressing with a little zing from the jalapeño pepper.

Provided by Gina

Time 15m

Number Of Ingredients 10

3/4 cup low-fat buttermilk
1 small jalapeno (seeds removed, leave them in if you want it spicy)
1/4 cup of fresh cilantro
1 medium haas avocado
1 clove garlic
2 tbsp chopped scallion
juice of 1 lime
1/8 tsp cumin
1/4 tsp fresh ground pepper
1/2 tsp kosher salt

Steps:

  • Combine all the ingredients in a blender and blend until smooth.
  • For a thinner dressing add more buttermilk, for a thicker dip use less.

Nutrition Facts : ServingSize 3 1/2 Tablespoons, Calories 50 kcal, Carbohydrate 5 g, Protein 2 g, Fat 3 g, SaturatedFat 0.6 g, Cholesterol 1 mg, Sodium 128 mg, Fiber 1.5 g, Sugar 2 g

CILANTRO BUTTERMILK DRESSING



Cilantro Buttermilk Dressing image

This dressing is out of this world!! My husband and I were eating it with a spoon, dipping bread in it, serving it as a sauce over our chicken - very versatile!! Would be great too served over iceberg lettuce wedges!!

Provided by Mom2Rose

Categories     Salad Dressings

Time 5m

Yield 2 1/2 cups, 6-8 serving(s)

Number Of Ingredients 8

1 cup sour cream
3/4 cup buttermilk
1/2 cup mayonnaise
3 tablespoons finely chopped red bell peppers
2 tablespoons minced onions
2 tablespoons finely chopped cilantro
1 tablespoon finely chopped garlic
salt and pepper

Steps:

  • In a bowl, combine the sour cream, buttermilk and mayonnaise until smooth.
  • Stir in the bell pepper, onion, cilantro and garlic.
  • Season to taste with salt and pepper.
  • Refrigerate any extra dressing in a sealed container for up to 1 week.

Nutrition Facts : Calories 175.4, Fat 14.9, SaturatedFat 6.1, Cholesterol 23.2, Sodium 192.3, Carbohydrate 8.9, Fiber 0.2, Sugar 3.1, Protein 2.6

EL TORITO CILANTRO AND PEPITA SALAD DRESSING



El Torito Cilantro and Pepita Salad Dressing image

I love this dressing at El Torito. I could sit there and just eat it with a spoon. I found this copy-cat recipe and I wanted to post it so I can make it myself, and secretly eat it straight from the jar :-)

Provided by Aussie-In-California

Categories     Salad Dressings

Time 20m

Yield 1 Quart, 64 serving(s)

Number Of Ingredients 11

2 medium anaheim chilies, roasted, peeled and seeded
1/3 cup roasted pepitas (pumpkin seeds)
2 garlic cloves, peeled
1/4 teaspoon ground black pepper
1 teaspoon salt
12 ounces salad oil
1/4 cup red wine vinegar
5 tablespoons grated Cotija cheese (you can also use Parmesan cheese if you cannot find Cotija)
2 bunches fresh cilantro, stemmed
1 1/2 cups mayonnaise
1/4 cup water

Steps:

  • Place all dressing ingredients except cilantro, mayonnaise and water in a blender of food processor.
  • Blend approximately 10 seconds, and then add cilantro little by little until blended smooth.
  • Depending on size of blender, it may be necessary to do in batches.
  • Place mayonnaise and water in a large stainless steel bowl, and mix with a wire whip until smooth.
  • Add the blended ingredients to the mayonnaise mixture, and mix thoroughly.
  • Place in an airtight container and refrigerate.
  • Will keep for three days.

Nutrition Facts : Calories 54.3, Fat 5.8, SaturatedFat 0.9, Cholesterol 0.7, Sodium 44.4, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 0.4

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