Creamy Cilantro Dipping Sauce
This cilantro dipping sauce has a smooth and creamy texture and a delicious tangy flavor. Makes about ¾ cup of sauce.
Servings: 3
Calories (Estimated): 152kcal
Equipment:
- measuring cups and spoons
- knife and cutting board
- citrus juicer
- mini food processor (3-cup capacity)
- rubber spatula
Ingredients:
- ½ cup sour cream
- ¼ cup buttermilk
- ½ cup roughly chopped cilantro (leaves and stems)
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon lemon juice
- ¼ teaspoon garlic salt
- ⅛ teaspoon salt
- 1 ½ tablespoons mild olive oil
Instructions:
- Add all ingredients except for the olive oil into the work bowl of a mini food processor. Process until the cilantro is very finely chopped and the mix has a light green color (about 1 minute). Scrape down the sides with a rubber spatula, if needed.
- With the blade running, slowly pour in the olive oil.* Process until smooth.
Recipe notes:
*Most mini food processors have a so-called "drizzle basin" in the lid that lets oil drip through slowly while the blade is running. If your food processor doesn't have such a feature, simply add the oil into the work bowl all at once. Then put the lid back on and continue to process until smooth (about another 10 seconds).
Storage: Store this sauce in an airtight container in the fridge for up to 4 days.
