Creamy Cilantro Lime Dressing (Aderezo de Cilantro)
This dressing pours in a smooth, pale green ribbon, flecked throughout with fresh cilantro. Lime keeps the sour cream base lively enough to brighten a taco or a plate of grilled fish.

Recipe link
Prep time10 min
Cook time0 min
Total time40 MINUTES
- Course
- Salads, Condiments
- Cuisine
- Mexican
- Difficulty
- Easy
- Est. calories / serving
- 52
Ingredients
- 2 cups fresh cilantro leaves and tender stems (lightly packed and thoroughly dried)
- 1⅓ cups full-fat sour cream
- ¼ cup whole milk (plus 1–4 tablespoons more as needed)
- ¼ cup lime juice (freshly squeezed)
- ¼ cup white onion (coarsely chopped)
- 1 small garlic clove (coarsely chopped)
- 1 teaspoon granulated chicken bouillon (preferably low-sodium)
- ¼ teaspoon black pepper (coarse, freshly ground)
- fine sea salt (as needed)
Instructions
Instructions
- Prepare the Cilantro: Rinse the cilantro thoroughly, then dry it in a salad spinner or between clean kitchen towels. Remove any thick or woody lower stems. Tender upper stems can remain.2 cups cilantro
- Blend the Flavor Base: Add the cilantro, white onion, garlic, lime juice, ¼ cup whole milk, chicken bouillon, and black pepper to a food processor or blender. Process for 20–30 seconds, stopping once to scrape down the sides, until the cilantro, onion, and garlic are very finely chopped.2 cups cilantro, ¼ cup white onion, 1 garlic clove, ¼ cup lime juice, ¼ cup whole milk, 1 tsp chicken bouillon, ¼ tsp black pepper
- Add the Sour Cream: Add the sour cream and blend on low speed for 10–15 seconds, just until the dressing is creamy and evenly combined. Fine green flecks of cilantro should remain visible.1⅓ cups sour cream
- Taste the Dressing: Taste before adding salt because the chicken bouillon already contributes sodium. Add fine sea salt only if the dressing tastes flat or underseasoned.fine sea salt as needed
- Chill: Transfer the dressing to a jar or airtight container. Cover and refrigerate for at least 30 minutes so the onion, garlic, cilantro, and lime can settle into the dairy.finished cilantro lime dressing
- Adjust the Consistency: Stir or shake the chilled dressing. If it is thicker than desired, add whole milk 1 tablespoon at a time until it pours in a slow ribbon and lightly coats the back of a spoon.1–4 tbsp additional whole milk as needed
- Serve: Stir or shake once more before serving. Use as a salad dressing, taco sauce, drizzle for grilled chicken or fish, topping for burrito bowls, or dip for fresh vegetables.finished Creamy Cilantro Lime Dressing
Notes
- Mild vegetable bouillon makes this vegetarian. Taste before adding salt; bouillon brands vary quite a bit.
- Mexican crema can replace the sour cream. Skip the starting milk and thin only if the chilled dressing needs it.
- Garlic grows more noticeable as the dressing rests, so resist adding extra before it has chilled.
- Refrigerate for up to 4 days and shake before serving. Freezing can leave the dairy grainy.
Nutrition (Approximate Per Serving)
Yield
About 2 ¼ cups dressing — Serving size: 2 tablespoons
- Calories
- 52
- Carbohydrates
- 2 g
- Protein
- 1 g
- Fat
- 5 g
- Saturated Fat
- 3 g
- Polyunsaturated Fat
- 0.2 g
- Monounsaturated Fat
- 1 g
- Cholesterol
- 12 mg
- Sodium
- 92 mg
- Potassium
- 58 mg
- Fiber
- 0 g
- Total Sugars
- 1 g
- Vitamin A
- 165 IU
- Vitamin C
- 3 mg
- Calcium
- 42 mg
- Iron
- 0.2 mg
Equipment
- Food processor or blender
- Salad spinner or clean kitchen towels
- Rubber spatula
- Measuring cups and spoons
- Chef’s knife
- Cutting board
- Citrus juicer (optional)
- Glass jar or airtight storage container