Greek Yogurt Cilantro Lime Dressing
If you want a creamy, zesty cilantro lime dressing that comes together in one blender in 5 minutes, this is the one. It’s made with plain Greek yogurt, a small bunch of fresh cilantro, lime juice, garlic, cumin, and salt. That’s it. As a dietitian, I love that it has no oil, no mayo, no sour cream, and no cooking needed. And because there’s no oil in it, it stays pourable straight from the fridge. No waiting for it to warm up, and no shaking a jar of olive oil that has firmed up overnight.
I make a batch almost every week because it’s the fastest way to make a plain bowl of chicken and rice taste like something you’d order at a restaurant. It’s bright and tangy as a pourable salad dressing, thick enough to work as a dip, and it does triple duty as a marinade for chicken or fish. Dip it with my sheet pan tacos or drizzle it over my deconstructed hamburger bowls and you’ll see what I mean.
Recipe Highlights
- 5-minute prep. Add everything to a blender, blend, done.
- Low calorie and made without oil. A lighter dressing that still tastes creamy and satisfying.
- Super flavorful. Fresh herbs, lime, garlic, and cumin go a long way.
- Gets better with time in the fridge. Make it ahead and you’ll be glad you did.
- Versatile. Use it as a dressing, a dip, a taco sauce, or a marinade.
Ingredient Notes
- Plain Greek yogurt: This is the creamy base. Plain, unsweetened yogurt is a must. I like a thick, whole milk yogurt because it gives you a dressing that clings to greens instead of sliding off. If your yogurt looks watery on top, stir the liquid back in before measuring so your dressing doesn’t come out thin.
- Fresh cilantro: Use 1 packed cup of leaves and tender stems. Cut off the thick lower stems, which are fibrous and won’t blend smoothly. The tender upper stems have tons of flavor and blend up just fine. After rinsing, pat the cilantro dry or run it through a salad spinner. Wet cilantro adds extra water and thins out the dressing. Too much cilantro will gum up your blender and leave a thick, pasty dressing instead of a smooth one, so measure rather than tossing in the whole bunch.
- Lime juice: Use the juice of 1 large lime, about 2 tablespoons. Roll the lime on the counter with your palm before cutting it and you’ll get more juice out of it. Bottled lime juice works in a pinch, but fresh tastes noticeably brighter and sharper.
- Garlic: Raw garlic is strong, and it gets stronger as it sits. One small clove is enough here. If you only have a large clove, use about half of it.
- Cumin: This is the little extra that makes the dressing taste rounded and a bit smoky instead of one-note.
- Jalapeño: For a mild kick. Leave the seeds in only if you want it spicy.
How to Make Greek Yogurt Cilantro Lime Dressing
- Add everything to your blender. I use an immersion blender, but I’ve also made this in a Ninja bullet-style blender. Layer the ingredients based with the liquids on top.
- Bullet-style blender: Add the cilantro, garlic, salt, cumin, and jalapeño (if using) to the cup first, then the yogurt and lime juice last. When you flip the cup onto the base, the yogurt and lime end up right against the blades. That keeps the cilantro from getting stuck at the top.
2. Blend on high for 30 to 45 seconds. Blend until the dressing is smooth and evenly flecked with green.With an immersion blender, move it up and down slowly so all the cilantro gets pulled in.
3. Stop and scrape down the sides. Use a rubber spatula to scrape the sides and bottom of the blender so every bit of cilantro and garlic gets incorporated. Blend again for 10 to 15 seconds.
4. Thin it if you need to. If your blender is struggling or the dressing looks too thick to drizzle, add water 1 teaspoon at a time and blend again after each addition until it’s the consistency you want.
5. Taste and adjust. Add a pinch more salt or a little more lime if you want it brighter. If it tastes too sharp from the lime, blend in 1 teaspoon of sugar. If it tastes too garlicky, blend in a little more yogurt.
6. Chill before serving. Transfer to a jar or airtight container and refrigerate. It’s tasty right away, but even better after at least 30 minutes. It stays pourable straight from the fridge, so you can use it cold.
6. Chill before serving. Transfer to a jar or airtight container and refrigerate. It’s tasty right away, but even better after at least 30 minutes to an hour. If you make it ahead, it thickens slightly in the fridge, so give it a stir and add a splash of water if needed.
CAROLINE’S TIPS
Expert Tips from the Test Kitchen
- If your blender is struggling, stop the blender, scrape down the sides, add 1 teaspoon of water, and blend again.
- If your dressing ends up tasting too sharp, a teaspoon of sugar and re-blend should cut it and make it taste balanced.
- Raw garlic gets more pungent as it sits. Stick to one small clove, and if you’re sensitive to garlic, use half of it.
Greek Yogurt Cilantro Lime Dressing
Ingredients
- 1 cup plain Greek yogurt
- 1 cup fresh cilantro leaves and tender stems thick lower stems removed, patted dry
- 1 large lime about 2 tbsp juice
- 1 small garlic clove
- ¼ tsp salt
- ¼ tsp cumin
- ½ jalapeno deseeded optional
- 1 tsp sugar optional, if the dressing tastes too sharp
Instructions
- Place the Greek yogurt, cilantro, lime juice, garlic clove, salt, and cumin (and the jalapeño if using) in a blender cup.
- Blend on high for 30 to 45 seconds. Blend until the dressing is smooth and evenly flecked with green.
- Stop and scrape down the sides. Use a rubber spatula to scrape the sides and bottom of the blender so every bit of cilantro and garlic gets incorporated. Blend again for 10 to 15 seconds.
- Thin it if you need to. If your blender is struggling or the dressing looks too thick to drizzle, add water 1 teaspoon at a time and blend again after each addition until it’s the consistency you want.
- Add a pinch more salt or a little more lime if you want it brighter. If it tastes too sharp, see the fix below.
- Transfer to a jar or airtight container and refrigerate. It's tasty right away, but even better after at least 30 minutes to an hour. If you make it ahead, it thickens slightly in the fridge, so give it a stir and add a splash of water if needed.
