This cilantro crema dressing recipe is divine. I first made up this concoction for carne asada salad (a salad we threw together one night that has since become a family favorite dinner) and have made it many times. Using crema Mexicana as the base, this sauce is a wonderful salad dressing but it is also a great dip for chips and raw vegetables. (Kettle crinkle-cut potato chips in the same room as this dip is my new kryptonite).
We have also used this cilantro cream as toppings for other savory dishes, like baked potatoes and tacos. It would also be a great sauce to serve on top of a perfectly-cook steak. You get the idea, we’ve been using this stuff on everything.
If you’ve never had crema Mexicana, it’s used similarly to sour cream, but it is thinner in texture and doesn’t have a sour flavor. As a result, this cilantro crema dressing recipe makes for very fresh, light-tasting flavor, and the garlic and cilantro give it a nice brightness.
That’s about all I have to say about cilantro crema. Enjoy!
- 1 bunch fresh cilantro, chopped finely
- 1 cup Mexican crema (see note below for details)
- ½ cup avocado or olive oil
- 1 tablespoon white vinegar
- Juice from 2 limes
- 2 garlic cloves, through a garlic press
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Mix everything together and your done!
- The dressing is on the thicker side, but it still works great on salad!
Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
