Easy Creamy Cilantro Lime Dressing

This is the creamy, tangy, herby green magic that brings sad salads and Tuesday tacos back to life. It’s bright with lime, full of cilantro (stems, yes), and silky without being gloopy. I keep a jar in the fridge because it turns leftovers into something that feels intentional—which, if we’re honest, is not always the vibe in my kitchen. It’s fast, it’s zippy, and it tastes like you put effort in even when you did not.

My husband calls this “the green sauce” and proceeds to pour it on everything like it’s a personality trait. The kids dip quesadillas into it, I drizzle it over eggs and roasted potatoes, and last week we used the last spoonful as an emergency taco marinade. It’s become our default “we need flavor now” situation, and I’m not mad about it.

How to Make It

Throw your cilantro, mayo, Greek yogurt, lime juice, lime zest, garlic, a tiny bit of honey, cumin, salt, and a splash of water into a blender. Pulse, don’t annihilate—30 to 45 seconds gets it silky but still fresh. If it’s too thick, add another splash of water until it drizzles like a dream. Taste. Need more pop? Lime. Need more mellow? Mayo or yogurt. Bitter? A pinch more honey. Salt until it sings. Pour into a jar and try not to dunk your entire hand in it with a tortilla chip. We’ve all been there.

✔Ingredient Notes

– Cilantro: Use leaves and tender stems. The stems have big cilantro flavor. Avoid the tough, thick ends if your blender is wimpy.
– Lime: Fresh juice makes the whole thing sparkle. Zest too—don’t skip the zest unless you absolutely have to.
– Mayonnaise: The backbone of the creaminess. Makes it glossy and clingy in the best way. Use a mayo you actually like.
– Greek Yogurt: Adds tang and lightness. Sour cream works too. I once used vanilla yogurt by accident… do not recommend.
– Garlic: One small clove. More than that and it gets aggressive. Raw garlic gets louder as it chills.
– Jalapeño (optional): Half a pepper, seeded, for a gentle kick. Leave the seeds for more oomph. Skip if serving spice-averse toddlers.
– Honey: Just a teaspoon to round out the lime. Sugar or agave works if that’s what you’ve got.
– Cumin: Tiny pinch adds warmth and depth. You won’t taste “cumin,” you’ll taste balance.
– Salt + Water: Salt wakes everything up; water (or milk) thins to that perfect drizzle.

✔Recipe Steps

1. Rinse and shake dry 1 cup loosely packed cilantro; trim only the toughest stem ends.
2. Add cilantro, 1/2 cup mayo, 1/3 cup plain Greek yogurt, 3 tbsp fresh lime juice, 1 tsp lime zest, 1 small garlic clove, 1/2 seeded jalapeño (optional), 1 tsp honey, 1/4 tsp cumin, and 1/2 tsp kosher salt to a blender.
3. Pour in 2 tbsp water to start.
4. Blend until smooth and creamy, 30–45 seconds, scraping down sides if needed.
5. Adjust: more water for thinner, more lime for brightness, more salt to taste, tiny extra honey if it’s sharp.
6. Chill 15 minutes if you can—flavors settle and get even better.

What to Serve It With

– Chopped salads, taco salads, grain bowls, and slaws
– Grilled chicken, shrimp, steak, carnitas, or roasted salmon
– Roasted potatoes, sweet potatoes, or cauliflower
– Quesadillas, burritos, tacos, nachos, and breakfast eggs
– As a dip for chips and veggie sticks when “snack dinner” is the move

✔Tips & Mistakes

– Don’t over-blend forever—overworking herbs can push them bitter. Pulse, taste, stop.
– Too tart? Add a spoon of mayo or yogurt. Too flat? More lime and salt.
– If your cilantro looks sad, soak it in cold water for 5 minutes to perk it up.
– Use fresh limes. Bottled juice is fine in an emergency; add extra zest to make up the difference.
– Let it chill. Ten minutes in the fridge and it tastes more “wow” and less “just blended.”

✔Storage Tips

Pop it in a jar with a lid and refrigerate up to 4–5 days. It might thicken as it chills—just stir or splash in water to loosen. Cold on a breakfast burrito? Absolutely yes. I don’t love freezing this (dairy can split), but if you must, freeze in cubes and use later as a marinade where texture matters less.

✔Variations and Substitutions

– Dairy-free: Use all mayo or a vegan mayo, or swap yogurt for coconut or unsweetened almond yogurt.
– Avocado spin: Blend in 1/2 ripe avocado and thin with extra lime/water. Extra creamy, slightly greener.
– Ranchy: Add 1 tsp dried dill and 1/2 tsp onion powder. Cilantro-lime ranch is a whole mood.
– Extra heat: Swap jalapeño for serrano, or add a pinch of cayenne.
– Brighter: Add a splash (1 tsp) of apple cider vinegar if your limes are shy.
– Sweetness: Honey ↔ sugar ↔ agave—use what you have.
– Umami twist: A tiny splash (1/2 tsp) of tamari ↔ soy sauce makes a shockingly good marinade for shrimp or chicken.

Frequently Asked Questions

Easy Creamy Cilantro Lime Dressing

This zesty, creamy cilantro lime dressing comes together in minutes with Greek yogurt, mayo, fresh cilantro, and bright lime. Perfect for salads, tacos, bowls, or as a dip.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 0.5 cup plain Greek yogurt 2% or whole milk
• ▢ 0.25 cup mayonnaise
• ▢ 1 cup fresh cilantro loosely packed; leaves and tender stems
• ▢ 0.25 cup fresh lime juice about 2 limes
• ▢ 1 teaspoon lime zest
• ▢ 2 tablespoon extra-virgin olive oil
• ▢ 1 tablespoon honey or agave
• ▢ 1 clove garlic small; roughly chopped
• ▢ 0.5 pepper jalapeño seeded for less heat; optional
• ▢ 0.75 teaspoon kosher salt to taste
• ▢ 0.25 teaspoon black pepper
• ▢ 2 tablespoon water more as needed to thin

Instructions

Preparation Steps

• Add Greek yogurt, mayonnaise, cilantro, lime juice, lime zest, olive oil, honey, garlic, jalapeño, salt, and black pepper to a blender or food processor.
• Blend on high until mostly smooth and the cilantro is finely chopped, 30 to 60 seconds. Scrape down the sides as needed.
• Add water and blend again to reach your desired consistency; start with 2.0 tablespoons and add more in small splashes if you prefer a thinner dressing.
• Taste and adjust seasoning with more salt, pepper, or lime juice if needed.
• Serve over salads, tacos, grain bowls, or use as a dip. Refrigerate in a sealed jar for up to 5 days. Shake before using.

Notes

For dairy-free, replace Greek yogurt with a dairy-free yogurt or use all mayonnaise and thin with extra water. For extra heat, use a whole jalapeño or keep some seeds.