Description
This Cilantro Jalapeño Dip is creamy, fresh, and full of bold flavor. Made with sour cream, mayonnaise, fresh cilantro, and jalapeño, it delivers the perfect balance of tangy, herby, and mildly spicy notes. It’s a versatile dip that works beautifully with chips, tacos, grilled meats, or as a flavorful spread.
Ingredients
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup fresh cilantro leaves, packed
- 1 medium jalapeño pepper (seeded for mild heat or with seeds for extra spice)
- 1 tablespoon fresh lime juice
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
Instructions
- Wash and thoroughly dry the cilantro leaves, removing thick stems if desired.
- Slice the jalapeño in half lengthwise and remove seeds and membranes for milder heat, if preferred.
- In a blender or food processor, combine sour cream, mayonnaise, cilantro, jalapeño, lime juice, garlic, salt, and black pepper.
- Blend for 1–2 minutes until smooth and creamy.
- With the blender running on low speed, slowly drizzle in the olive oil until fully incorporated.
- Taste and adjust seasoning with additional salt, lime juice, or jalapeño as needed.
- Transfer to a serving bowl and refrigerate for at least 30 minutes before serving to allow flavors to develop.
Notes
- Remove all jalapeño seeds and membranes for a milder dip.
- Use fresh cilantro for the best flavor and vibrant color.
- Refrigerating enhances flavor and thickens the texture.
- Stir before serving if slight separation occurs.
- Freezing is not recommended as it may affect texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: About 1/4 cup
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
