Creamy Cilantro Lime Dressing and Southwestern Beef Wraps

Okay the Creamy Lime Cilantro dressing.When we lived in Topeka there was a Mexican restaurant that we liked to go to on occasion,  Casa del Sol.  It had a buffet line with sturdy Mexican ladies behind it asking you how many tacos you wanted, passing your plate on to the next lady.  It was delicious.  Anyway they had a "Verde" dressing there that was the BEST, but I've never seen it or tasted it anywhere else.  This comes close,  I think when I make it again I will put in a little more cilantro and maybe some parsley to increase the green color.  I got the recipe from a blog I like to visit  "Our Best Bites".  They are generous with their recipes and only ask that a link to their site be included.  I'm also posting another of their recipes "Southwestern Beef Wraps".  I made it the other night and took it to work for Cinco de Mayo.  It was very good, not real spicy, in fact it could be a little spicier.  A woman at work asked if it could be made with chicken & I think that would be a fabulous idea.  It would make the chicken taste like it does at our local Mexican restaurant that they use in their chicken enchiladas, burritos etc.
Our Best Bites link: 
http://www.ourbestbites.com/

Southwestern Beef Wraps

1 onion, chopped
2 1/2-ish lb. beef roast, trimmed of fat but left whole
1 heaping tsp. chili powder
1 heaping tsp. garlic powder
1 heaping tsp. cumin
1 heaping tsp. Kosher salt
2 bell peppers (you can use 2 green bell peppers or mix it up a little with red, yellow, or orange; just make sure one is green), chopped
1 14 1/2 oz. can Mexican-style diced tomatoes OR 1 can of Rotel tomatoes (regular or mild, depending on your preference)
Flour tortillas

Desired toppings

Place chopped onion in the bottom of the slow cooker.Combine seasonings in a small bowl and then rub seasoning mixture all over the roast.Place roast over onions, top with chopped peppers,and then pour the canned tomatoes on top of everything.Cook on high for 5-6 hours or low for 8-9 hours OR  start this in the morning, cook it on high until things start to boil and then cook on low until dinnertime and the meat shreds easily with two forks.  Shred meat and then serve with desired toppings!  (I actually put this on low at 10pm and it was perfectly cooked in the morning)

Creamy Lime-Cilantro Dressing

1 pack (1oz) Hidden Valley Ranch Dressing Mix
ignore directions on the packet
1C mayo
1/2 C milk
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa*
hot sauce

Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend 'er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.