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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.

Creamy Cilantro Lime Dressing (Aderezo de Cilantro)
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

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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

Full recipe: https://gbbutterclub.com/recipes/creamy-cilantro-lime-dressing/