Cilantro cream

You might just look at this recipe and say, “Hmmmm, that seems a little too simple Jess.” Well, yes, it is simple, but the taste is simply phenomenal. This is going to dress up anything you put it on. Especially the burritos that I plan on sharing with you next week.

And guys, I’m going to be real candid here. This gal needed an easy recipe that would knock it out of the park when I served it to Himself. You see, with the change in the weather and all the holiday baking articles in my food magazines, naturally my thoughts turned to holiday fudge making. Some people make Christmas cookies, but me, I’m a fan of Festivus Fudge. So, I had these amazing, grandiose fudge ideas just rolling around in my brain last week, but they just aren’t translating to the pan. Although I can say that I’ve got the flavor straight on, it’s the pesky texture or it’s not setting. But you know what you do with a fudge that won’t set? Why dig in with a spoon, of course. Which really only works for a few tastes. In my mind fudge is meant to be shared, sampled, and sent off to friends. Not one of which I was able to do with these three different iterations. Le sigh.

But this recipe however, is a fully different story. You can put this cilantro cream on tacos and burritos, use it as a dip for veg or chips, or on a hot dog with salsa (my personal favorite today), it’s even super tasty on a spicy taco pizza. So easy, so simple, so tasty.


Cilantro cream

Cilantro cream

Adapted from Bev Cooks Cilantro Yogurt Sauce

¾ cup cilantro, loosely packed
juice of half a lime
1 teaspoon taco seasoning
1 cup sour cream

Add cilantro, lime, and taco seasoning to blender or food process. Pulse until cilantro is finely chopped, resembling pesto. Add sour cream and mix well. Chill at least one hour before serving.


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4 thoughts on “Cilantro cream

  1. […] Top with chopped tomatoes, lettuce, avocado, and cilantro cream. […]

  2. […] cut back on the lime. If it is your thing, you can bring that tang to the next level with some cilantro cream (YUM!). This soup can be dressed up with a few hot peppers too, to really warm you up from the […]

  3. […] 1 medium sweet onion 2.5 – 3 pound pork roast 10 ounce can of tomatoes (I used Rotel’s tomatoes with green chilies) 1 green pepper 1-12 ounce bottle of beer 2 tablespoons chili powder 2 teaspoons cumin 1 teaspoon adobo seasoning 1 teaspoon smoked paprika ¼ teaspoon cayenne 2 teaspoons dried cilantro (optional if you’re not the cilantro freak I am) Taco shells or tortillas Favorite toppings: lettuce, tomatoes, more green pepper, and of course cilantro cream sauce […]

  4. […] in preheated oven for 18-20 minutes. Serve with cilantro cream sauce and […]

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