Here’s a bold and creamy Cilantro Jalapeño Dip — bright, zesty, and with just the right amount of heat. Perfect as a dip for chips and veggies, a spread for sandwiches, or a drizzle over tacos and grilled meats. It’s quick to make and always a crowd-pleaser!
🌿🌶️ Cilantro Jalapeño Dip
🕒 Prep Time: 5–10 minutes
🧊 Chill Time: Optional 30 minutes for flavor melding
🍽️ Makes: About 1 ½ cups
🧂 Ingredients
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1 bunch fresh cilantro (about 1 packed cup, stems OK)
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1–2 jalapeños, stemmed (remove seeds for less heat)
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2 cloves garlic
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1/2 cup sour cream (or Greek yogurt for lighter version)
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1/2 cup mayonnaise (or more sour cream if preferred)
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2 tbsp fresh lime juice
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1/4 tsp salt, or to taste
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Optional add-ins:
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1/4 avocado (for extra creaminess)
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1 tbsp olive oil (for a silkier texture)
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1–2 tbsp grated parmesan or cotija (for depth)
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🌀 Instructions
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Blend it up:
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In a blender or food processor, combine all ingredients: cilantro, jalapeños, garlic, sour cream, mayo, lime juice, and salt.
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Blend until smooth and creamy, scraping down the sides as needed.
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Taste & adjust:
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Add more lime juice, salt, or jalapeño to your liking.
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If too thick, thin with a splash of water or milk.
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Chill (optional):
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Chill for 30 minutes to let the flavors meld — but it’s delicious right away too.
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🍽️ Serving Ideas
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Dip: Tortilla chips, pita chips, raw veggies
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Sauce: Drizzle over tacos, grilled meats, or roasted veggies
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Spread: Sandwiches, burgers, wraps
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Salad dressing: Thin with a bit of milk or lime juice
💡 Tips & Variations
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Milder version: Use just one jalapeño (seeded), or sub with a mild green chile like poblano.
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Vegan version: Use vegan mayo and dairy-free yogurt.
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Make ahead: Stores well in the fridge for up to 4–5 days in an airtight container.