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Tomatillos come with a papery husk covering them. Pull that off, wash and scrub the tomatillos, then dry and quarter them.
To a food processor, add jalapeños, jalapeno juice, cilantro, tomatillos, and lime juice, then pulse until pureed.
Set aside. In a mixing bowl, add sour cream, mayonnaise, ranch dressing mix, salt, and garlic powder.
Add the pureed jalapeno mixture to the mixing bowl and stir into the sour cream mixture.
If sauce has lumps, add it back to the food processor to process again until smooth.
Stir in buttermilk until desired consistency is reached. Dip is supposed to be a little on the thinner side.
Transfer dip to an airtight container, then refrigerate for at least 2 hours. Keep refrigerated, and the dip will keep for about 2 weeks.