Cilantro Jalapeño Dip

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: Approximately 2 cups
Intensity Level: Easy (Beginner-Friendly)
Spice Level: Medium (Adjustable)

There’s a magic that happens when fresh cilantro meets spicy jalapeño in a creamy, tangy base. This Cilantro Jalapeño Dip is that magic, bottled (or rather, blended) into a versatile condiment that will become your new kitchen staple. It’s more than just a dip; it’s a vibrant sauce for tacos, a spread for sandwiches, or the star of your next veggie platter.

What sets this recipe apart is its perfect balance. The herbal brightness of cilantro is tamed by rich sour cream and cream cheese, while the jalapeño provides a kick that’s present but not overwhelming. A squeeze of lime ties everything together with a burst of acidity. Best of all, it comes together in a food processor or blender in under 10 minutes, with no cooking required. It’s the epitome of quick, flavorful, and impressive.

Why You’ll Love This Recipe:

• 10-Minute Miracle: From fridge to table in the time it takes to open a bag of chips.

• Endlessly Versatile: A dip, a sauce, a spread, a dressing—it does it all.

• Customizable Spice: Control the heat by adjusting the jalapeños to your taste.

• Crowd-Pleasing Flavor: Its fresh, zesty profile appeals to almost everyone.

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Ingredients

• 1 cup fresh cilantro leaves and tender stems, packed (about 1 large bunch)

• 2 medium jalapeños, seeds and ribs removed for mild heat, left in for spicy

• 8 oz (225g) cream cheese, softened to room temperature

• 1 cup (240g) full-fat sour cream

• 2 cloves garlic, roughly chopped

• Juice of 1 large lime (about 2 tablespoons)

• 1/2 teaspoon ground cumin

• 1/2 teaspoon kosher salt, plus more to taste

• 1/4 teaspoon freshly ground black pepper

• 2-3 tablespoons whole milk or buttermilk (optional, for thinning)

Ingredient Notes & Substitutions:

• Cilantro: If you’re one of those people for whom cilantro tastes like soap, substitute with flat-leaf parsley and add an extra 1/4 teaspoon of cumin.

• Dairy: For a lighter version, you can use light sour cream and Neufchâtel (light cream cheese), though the texture will be slightly less rich. Greek yogurt can replace sour cream for a tangier profile.

• Vegan Option: Use vegan cream cheese, vegan sour cream, and a plant-based milk.

• Garlic: For a smoother, mellower flavor, use 1/2 teaspoon of garlic powder instead of fresh.

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Equipment Needed

• Food processor or high-powered blender

• Rubber spatula

• Measuring cups and spoons

• Airtight container for storage

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Step-by-Step Instructions

Step 1: Prepare Your Ingredients (3 minutes)

Wash and thoroughly dry the cilantro. Roughly chop the jalapeños, remembering that leaving the seeds and white membranes in will significantly increase the heat. If you’re unsure about spice level, start with one seeded jalapeño—you can always add more. Roughly chop the garlic. Allow the cream cheese to sit on the counter for 20-30 minutes before starting to ensure it blends smoothly.

Step 2: Blend the Base (4 minutes)

In the bowl of your food processor or blender, combine the cilantro, jalapeños, garlic, lime juice, cumin, salt, and pepper. Pulse 8-10 times until the ingredients are finely chopped and combined, scraping down the sides as needed. This initial step helps create a vibrant green base and ensures no large chunks remain.

Step 3: Create the Creamy Consistency (2 minutes)

Add the softened cream cheese and sour cream to the processor. Blend on high until the mixture is completely smooth, creamy, and uniformly pale green, about 1-2 minutes. Stop to scrape down the sides once halfway through.

Step 4: Final Adjustments (1 minute)

Taste your creation! This is the crucial moment. Dip a chip or spoon into the mixture and assess. Does it need more salt? A bit more lime for acidity? More jalapeño for heat? Adjust accordingly.
If the dip is thicker than you’d like (perfect for spreading on burgers), add milk or buttermilk, one tablespoon at a time, with the processor running, until your desired consistency is reached. For a classic chip dip, a slightly thick but scoopable texture is ideal.

Step 5: Chill and Serve (Recommended: 30 minutes minimum)

For the best flavor, transfer the dip to a serving bowl or airtight container and refrigerate for at least 30 minutes. This resting time allows the flavors to meld beautifully and the dip to firm up slightly. It can be served immediately, but patience here is rewarded with a deeper, more cohesive taste.

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Serving Suggestions

This dip’ versatility is its superpower. Here’s how to enjoy it:

• The Classic: Serve with a mountain of sturdy tortilla chips, pita chips, or crisp fresh vegetables (carrots, bell peppers, cucumber).

• Taco Tuesday Essential: Drizzle over tacos, burrito bowls, or quesadillas as a creamy sauce.

• Burger & Sandwich Spread: Swap out mayo for a schmear of this dip on your next burger, chicken sandwich, or wrap.

• Grilled Protein Partner: Serve as a condiment alongside grilled chicken, shrimp, or fish.

• Baked Potato Topper: A flavorful alternative to plain sour cream.

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Storage & Make-Ahead Instructions

• Storage: Store in an airtight container in the refrigerator for up to 5 days. The lime juice helps preserve the fresh green color, though it may darken slightly over time.

• Make-Ahead: This is an excellent make-ahead recipe. Prepare it up to 24 hours in advance. The flavors intensify as it chills.

• Freezing: Freezing is not recommended, as the dairy base may separate and become grainy upon thawing.

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Nutritional Information

Serving Size: 2 tablespoons | Servings Per Recipe: ~16

*Percent Daily Values are based on a 2000 calorie diet. These are estimates provided by an online nutrition calculator. Actual values may vary based on specific ingredients used and portion sizes.

Dietary Tags: Vegetarian, Gluten-Free, Keto-Friendly (in moderation).

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Pro Tips & FAQs

• For a Brilliant Green Color: Ensure your cilantro is very dry after washing, and don’t over-blend. A quick, efficient blend preserves the vibrant hue.

• Controlling the Heat: The capsaicin (heat compound) in jalapeños is concentrated in the seeds and white pith. For mild dip, remove all seeds and pith. For medium, leave some in one pepper. For hot, use two peppers with all seeds.

• Too Spicy? If you’ve accidentally made it too hot, balance it by adding more sour cream, a touch of honey, or the juice of an extra lime.

• Can I use dried cilantro? No. Fresh cilantro is non-negotiable for this recipe’s signature fresh, bright flavor. Dried herbs will not provide the same result.

• My dip is too thin. If it becomes too thin after adding liquid, simply chill it for an hour; it will thicken as the cream cheese firms up. You can also blend in an extra ounce of softened cream cheese.

Grab your blender and get ready for a flavor explosion. This Cilantro Jalapeño Dip is guaranteed to disappear fast, so you might want to consider doubling the batch!