Cilantro Dip

Melissa TalboomRecipes1 Comment

Cilantro Dip

I was fortunate enough to attend college in Tucson, AZ surrounded by some of the best Mexican food in the United States. I absolutely love cilantro but began to get frustrated that putting cilantro leaves on tacos wasn’t enough. I went searching for a cilantro sauce, ended up blending a few recipes together, and landed on this one. During the summer months we go through roughly a double batch per week. It is so fresh and delicious!

Cilantro Dip

Makes: 24 oz, or 3 cups      Time: 15 minutes

  • 16 oz. Non-fat greek yogurt (non-fat is thicker)
  • 2 Bunches of Cilantro
  • 2 Serrano peppers
  • 1/4 c. Lime juice
  • 1/2 tbsp. Granulated garlic
  • 1/2 tsp. Salt
  1. Cut the tops off the serrano peppers, leave the seeds in, place in blender and blend into smaller pieces. Serrano peppers can be inconsistent on their level of spice*.
    • *If you are a person who does not have the pallet for spicy foods, I suggest added ½ a pepper at a time at the end of the recipe (blend well) and taste testing in between until it reaches your desired level of spice. You also have the option of removing the seeds from the peppers to remove some of the spice and keep the flavor.
    • *If you are a person that does have the pallet for very spicy foods, sometimes 2 peppers can be very spicy, sometimes 2 peppers won’t taste spicy at all. I suggest purchasing a few more if you need to add more at the end.
  2. Place 1 bunch of cilantro (the entire bunch, stems included) into a blender, top with half of the yogurt, all of the lime juice, garlic, and salt, then blend until smooth.
  3. Place the second bunch of cilantro into the blender, top with the rest of the yogurt, blend until smooth.
  4. Keep refrigerated and enjoy with corn chips, on tacos, or as dressing on salad!

One Comment on “Cilantro Dip”

  1. Pingback: Beer Battered Fish Taco Recipe | The Mountain Project

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