Creamy Cilantro Lime Dressing

Creamy Cilantro Lime Dressing

This bright, zippy, zesty dressing is perfect drizzled over a taco, but we really love to use it as a dip for crispy tacos, spread inside a quesadilla before cooking, or even as a dip for tortilla chips! Try drizzling just a bit over your avocado toast for a delicious twist.

Course Condiment

Cuisine Mexican

Prep Time 5

Total Time 5

Servings

Calories 127kcal

Author Karly Campbell

Equipment

Food Processor

Ingredients

1 bunch cilantro
2 limes
1 small jalapeno optional
½ cup sour cream
¼ cup olive oil
2 cloves garlic
1 teaspoon salt
½ teaspoon onion powder

Instructions

Remove the bottom half of the stems from the cilantro, leaving a portion of stem attached to the leaves. Place the cilantro in a food processor or blender.
Juice the limes directly into the food processor.
Slice the jalapeno in half and remove the seeds and membrane. Add to the food processor, using the full jalapeno for a spicy dressing or just a portion for a less spicy dressing.
Add the sour cream, olive oil, garlic, salt, and onion powder to the food processor.
Process the mixture until smooth and creamy.
Taste and season with additional salt, if necessary.
Serve immediately or store in the fridge for up to 1 week.

Notes

We like a bit of a kick with our dressing and end up using about half of the jalapeno. For more spice, use the full jalapeno. You can leave it out entirely or swap in red pepper flakes, if preferred.

Swap the sour cream for an equal amount of mashed avocado, if preferred. The dressing will brown after about 24 hours in the fridge, so plan accordingly.

Mayonnaise or Greek yogurt may be used in place of sour cream, if preferred.

Nutrition