September 1, 2012

Cilantro Cream Sauce

I have been wanting to share this recipe with ya'll for a long time now, and I'm super excited to be doing it today.  This is my number 1 favorite condiment - and it's one that you just can't go and buy in the grocery store.  I love it on so many things - from dipping my chips in to pouring on any Mexican inspired dish.  

It's seriously fantastic, and I always have it in my fridge.  It lasts about 1-2 weeks - depending on how fresh the ingredients are that you add, and it just gets better the more that it sits.  

All you do is mix all your ingredients in a food processor or blender, and puree until smooth.  How do you like that for ease of preparation?!

Once it's all combined & smooth - then transfer it to a jar with a seal, or a similar container.  Store it in the fridge.  Try it on any kind of food with even the slightest Mexican flavors to it, or just dunk your chips in it.

Cilantro Cream Sauce

  • 1 (8oz) package cream cheese, softened
  • 2 tablespoons sour cream
  • 1 (7oz) can tomatillo sauce
  • 1 teaspoon black pepper
  • 1 teaspoon celery salt
  • 1 tablespoon taco seasoning
  • 6 cloves garlic
  • 2-4 jalapenos, seeded (or leave the seeds in for extra heat)
  • 1 bunch fresh cilantro
  • the juice of half a lime


Combine all the ingredients together in a food processor or blender.  Puree until smooth.  Transfer to a jar with a tight fitting seal, and refrigerate for up to 1-2 weeks.  

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