Creamy Cilantro Dressing – A bright and creamy cilantro dressing bolden by poblano peppers, warm spices, and tangy lime.I’ve been having a few cravings lately. It appears my penchant for all things Asian is giving way to all things Mexican. I haven’t experienced cravings of this magnitude since I was pregnant…and that is NOT an announcement. But thick moles, smothered burritos, tamales, rice & beans, all of these are calling out to me.
To reign in these cravings (and the calories) I have made a Mexican salad hoping to take the edge off! I also have an appetizer coming soon. Both dishes just needed a dressing or dipping sauce. Enter Creamy Cilantro Dressing!
Since I wanted to keep the fat and calories down, I started with all Greek yogurt, but as I have learned in the past, I would want some fat. I toggled back and forth between sour cream and mayo. In the end, I added both. I am not scientific enough to tell you why I added both, I will save that to the likes of Alton Brown (who I saw live on Friday night!). I added the sour cream first and the flavor was perfect but the texture was slightly off, and that is where the mayo came it, it buoyed it up a bit; making it still thin enough to pour like a dressing, but thick enough to cling to my appetizer like a dip.
Creamy Cilantro Dressing
- 1 cup cilantro; roughly chopped
- 1 cup greek yogurt
- 1/2 cup sour cream
- 2 tbsp mayonnaise
- 1 lime; juiced
- 1 poblano; roughly chopped (remove seeds for milder flavor)
- 1 clove garlic; roughly chopped
- 1/4 tsp black pepper
- 1/16 tsp cumin
- 1/16 tsp coriander
- 1/4 tsp salt
Add the cilantro, poblano and garlic to a blender and pulse a few times to start breaking them down. Add the remaining ingredients and blend until smooth.
Cover and refrigerate until ready to use.
Will last about a week but will need to be stirred as it will separate slightly.