Mexican Cilantro-Lime Dressing


  • 1 to 2 Garlic Cloves
  • 1/4 Cup Olive Oil
  • 1/4 Cup Vegetable Oil
  • 1 Teaspoon White Wine Vinegar
  • Freshly Squeezed Juice of 1 Lime (about 1 to 2 Tablespoons)
  • 1 Tablespoon Mayonnaise
  • 2 Tablespoons Sour Cream
  • 2 Teaspoons White Sugar
  • 1/8 Teaspoon Ground Cumin
  • 1/2 Teaspoon Sea Salt, or to taste
  • 2 & 1/2 Cups Fresh Cilantro, coarsely chopped
  • 1 Serrano Chile Pepper, stemmed (optional)


Combine the first 10 ingredients in a blender until smooth.

Add the cilantro and serrano pepper (optional) and blend until thoroughly incorporated. Taste and adjust seasoning as desired. Remember that the flavors will intensify while chilling.

Transfer to a bowl.

Cover and chill at least one hour.

Serve this dressing over a green salad, as a dip for fresh vegetables, as a tangy complement to roasted chicken, or on top of cooked vegetables, like boiled red potatoes (as shown in the first picture).


Recipe Posted by Lindsay

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