A creamy, vibrant cilantro jalapeño dip with fresh lime and a subtle kick of heat, perfect for chips, tacos, or drizzling over grilled dishes.

1 cup sour cream

1/2 cup mayonnaise

1 cup fresh cilantro leaves

1 to 2 jalapeños, roughly chopped

2 cloves garlic

2 tablespoons fresh lime juice

2 tablespoons olive oil

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

1 to 2 tablespoons water, as needed

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Add sour cream, mayonnaise, cilantro, jalapeños, garlic, lime juice, olive oil, cumin, salt, and black pepper to a blender or food processor.
Blend until the mixture is smooth and creamy.
Add 1 to 2 tablespoons of water as needed to reach desired consistency.
Taste and adjust seasoning with extra salt, lime juice, or jalapeño as desired.
Chill for 15 to 30 minutes before serving for best flavor.

Swap sour cream with Greek yogurt for a lighter version.

Remove jalapeño seeds or use one pepper for less heat.

Add avocado for a richer texture and deeper flavor.

Mix in lime zest for extra brightness.

Store in an airtight container in the refrigerator for up to 3 days and stir before serving.

Do not freeze, as texture may change due to dairy.