So, This Cilantro Lime Crema Is Basically a Superpower
You know those sauces that seem to magically make food better — like, even stuff you didn’t think needed a sauce? Yeah, that’s this cilantro lime crema for me. I first whipped it up after taco night went sideways (ran out of salsa, fridge looking sad), grabbed some odds and ends, and bam! It became the MVP. Now my nephew refers to it as “that green stuff I drink with a spoon,” which isn’t exactly how you’re supposed to eat it, but honestly, I get it. Oh, and don’t tell my husband, but I ate the last bit straight from the bowl last week…
Why You’ll Actually Fall For This
I make this when dinner needs rescuing, when lunch needs a little nudge, or just because there’s cilantro dying in my crisper (anyone else?). My family goes absolutely bonkers for it over grilled chicken and roasted veggies — I mean, they practically lick their plates, which is equal parts flattering and embarrassing. It’s tangy, it’s creamy, and (here’s my dirty secret) it covers up meals that maybe didn’t turn out as planned. Oh, and thanks to a decade of trial and error, I’ve found it forgives a LOT — sometimes I skip the lime zest, sometimes I go heavy on the yogurt if I’m feeling wild. Sometimes it’s just what dinner needs to feel a little less Tuesday.
Gather Your Stuff — Ingredients (And a Few Swaps)
- 1 cup sour cream (or Greek yogurt if that’s what’s staring at you in the fridge!)
- 1 large handful fresh cilantro (a little less if you’re one of those soap-tasters — you know who you are)
- 1 big juicy lime, zested and juiced (when I ran out, lemon did ok, but it’s just not the same)
- 1 small clove garlic (raw is punchy, but roasted is pretty great, too — suit yourself)
- Pinch of salt (My grandma swore by sea salt, but table salt’s never ruined this yet)
- Optional: A tiny squirt of honey for a bit of sweetness (I don’t always bother, but some folks love it)
Let’s Make It! Directions You’ll Actually Use
- Get your blender or food processor ready—if you don’t have one, you can chop the cilantro really fine and whisk everything like a maniac. I’ve totally done this when the blender was “in the dishwasher” (translation: not washed yet).
- Toss in the sour cream, cilantro, lime juice and zest, garlic, salt, and honey if you fancy it. Just pile it all in, honestly—it’s not fussy.
- Blend until mostly smooth. This is where I usually sneak a taste (who needs to wait?), and adjust the lime or cilantro a little; sometimes it needs more lime, other days it’s just perfect. Don’t worry if the color looks a bit odd at first, it always brightens up after a minute.
- Scoop it out into a serving bowl, look triumphant, and pretend it was way more effort than it actually was.
A Few Notes (Because I’ve Messed This Up Before)
- If you use fat-free yogurt, it gets super runny. Actually, I find it works better if you drain it first—just saying.
- Sometimes my garlic clove is bigger than my thumb; in which case, just use half (raw garlic can really slap you in the face if you overdo it).
- Fresh lime makes all the difference, but in a pinch, the squeezy lime juice is barely passable.
Variations I’ve Tried (For Better or Worse)
- Avocado crema: Add half an avocado in before blending—makes it extra lush. One time I used an overripe one, though, and, well, let’s just say…don’t do that.
- Spicy crema: Chuck in a jalapeño if you’re feeling bold. I only did this once for my cousin—she’s braver than me.
- Lime zest overload: Okay, so I tried doubling the lime once. Too much. It tasted like lime Pledge. Stick with one, trust me.
Equipment — And What If You Don’t Have It?
Blender or food processor makes this a breeze. But honestly, I chopped for years before I had one. Just takes some elbow grease, and you’ll probably get some side-eye from housemates about the noise. A basic mixing bowl and whisk also get the job done if you don’t mind chunky bits. Oh! Don’t use that stick blender unless you want crema splattered everywhere (I learned this lesson the hard way—walls still show the battle scars).
How to Store (But It’ll Probably Disappear Fast)
Scoop it into a lidded container and pop in the fridge. It’ll keep for about 2–3 days (though honestly, in my house it never lasts more than a day!). I think this tastes better the next day, once the flavors hang out together. If it separates, just give it a stir. Also: don’t bother freezing—it gets weirdly grainy.
How I Like to Serve It
Tacos, obviously. But over grilled veggies, or even as a dip with crunchy tortilla chips (yes, I sometimes eat it straight with carrots, no judgment). My sister swears by it on her fish tacos; my husband even put a dollop on eggs once—not half bad, actually. We also do a big family bbq once a year, and it’s become tradition to bring a double batch (I always run out anyway because everyone “tests” it).
Real-Life Pro Tips I’ve Learned the Hard Way
- Don’t rush the blending! I once tried to finish it fast and got big chunks of garlic—ouch.
- Don’t add extra water to thin it; it’ll turn into weird soup (trust me, two summers ago was a learning experience).
- If you over salt, add a bit more sour cream to balance it out—just don’t tell anyone it was a rescue mission.
Questions I Keep Getting (And What I Actually Tell People)
- Can I leave out the cilantro?
- Well, then it’s more of a lime crema, but hey, that’s tasty too. My cousin Jenny swears by parsley instead, but… I don’t love it as much. Worth a try, probably.
- Does it work with vegan sour cream?
- Absolutely—actually, I find it works better if you go full-fat; some of the vegan stuff can get a bit gloopy, though.
- How spicy is it?
- Not at all, unless you add chili (or a big spicy garlic). Totally mild and crowd-friendly, unless you decide otherwise.
- How long does it keep?
- Supposedly 3 days, but someone always finishes it by the next morning, so your guess is as good as mine.
- What else can I put it on?
- Anything. Burgers, salads, breakfast potatoes—have you tried it on roasted corn? That’s a cracker of a combo (pardon my Aussie, but it does work!).
And, uh, quick side note: I one time got sidetracked while making this and totally left out the garlic. To my surprise, my kids liked it even better. So who knows—sometimes mistakes are happy little accidents, as good ol’ Bob Ross would say.
Ingredients
- 1 cup sour cream
- 1/2 cup fresh cilantro leaves, finely chopped
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1 tablespoon olive oil
Instructions
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1In a medium bowl, combine sour cream, finely chopped cilantro, and lime juice.
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2Add lime zest, minced garlic, salt, and ground cumin to the bowl.
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3Drizzle in the olive oil and stir everything together until well combined.
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4Taste and adjust seasoning as needed. For a thinner consistency, add a teaspoon of water at a time.
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5Serve immediately or refrigerate for up to 3 days for best flavor.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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