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Overhead view of creamy cilantro jalapeño dressing in a shallow stoneware bowl, with a smooth pale green texture and flecks of herbs, styled with fresh cilantro, a striped green towel, and a wooden serving board.
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Cilantro Jalapeño Dressing

This creamy Cilantro Jalapeño Dressing is tangy, herby, and so easy to make and customize. Keep a jar in the fridge, and you'll have an instant upgrade for taco bowls, salads, and more all week long.
Prep Time15 minutes
Chilling Time30 minutes
Total Time45 minutes
Course: Condiment
Cuisine: Latin, Tex-Mex
Keyword: cilantro, dressing, sour cream, spicy
Servings: 12 servings (2 tablespoons)
Author: Amanda Biddle

Ingredients

  • ½ cup full fat sour cream (I use Daisy)
  • ⅓ cup full fat mayonnaise (I use Duke's)
  • ¼ cup buttermilk (I use whole buttermilk)
  • 6 tablespoons finely diced mild pickled jalapeños (I use Mezzetta "sliced tamed", see Note 1)
  • ¼ cup chopped fresh cilantro leaves
  • 1 tablespoon tomatillo salsa/salsa verde (I use Herdez Mild Salsa Verde)
  • 1 teaspoon fresh lime juice
  • ½ ounce Hidden Valley ranch dip mix (½ packet)
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon Diamond Crystal kosher salt (or fine sea salt)
  • ⅛ teaspoon ground cumin

Instructions

  • For a chunky dressing: add all the ingredients to a medium mixing bowl and whisk together until well combined.
  • For a smooth dressing (my preference): add all of the ingredients to your blender canister, cover, and blend on medium speed until smooth and combined, 20 to 30 seconds. Stop as needed to scrape down the sides of the canister.
  • Transfer the dressing to an airtight container and refrigerate for at least 30 minutes (preferably an hour) to let the flavors meld. Season to taste with additional salt and/or lime juice if needed.
  • Store in the refrigerator for 5 to 7 days, stirring the dressing before serving. Do not freeze.

Notes

1. Jalapeños. I use mild, but if you want this dressing to have a bolder heat level, either increase the measurement to taste, or substitute some of the quantity with "hot" jarred/pickled jalapeños.

Nutrition

Serving: 2tablespoons | Calories: 70kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 254mg | Potassium: 35mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 0.1mg

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