Cilantro Cream Sauce

Cilantro Cream Sauce is the ultimate condiment for any Mexican inspired dish, plus it’s a fresh & delicious dip for your chips. You’ll put it on everything!

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.   My favorite thing to serve it alongside are my Baked Southwestern Egg Rolls though!

Cilantro Cream Sauce

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 or salsa (same thing, different companies label them different)
  • 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
  1. 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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  • heylomo

    this stuff is seriously amazing! made it tonight with the SW Egg Rolls and my husband devoured it!

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  • Mrs B

    I made this tonight (also with the SW egg rolls, except we ate them as tacos, rather than baking)… my husband and I both loved it. Thanks for sharing!

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  • The Mrs.

    I made the sauce last night, but it was too thick to really be considered a sauce. The cream cheese made it so thick. I was a little nervous about the amount of cilantro the recipe called for. If I add the rest of the cilantro, will it make the sauce thinner?

  • Steph G

    I made this sauce tonight and it was not nearly as green as yours is in the pictures. It has more of a red tint to it with the green leafy cilantro. Is it because i used a store bought salsa?

    • It shouldn’t have any red to it if you didn’t use any red ingredients. Are you using green salsa?

  • spamhater

    Could someone please tell me how much constitutes a “bunch” of cilantro? If you mean an entire bundle as packaged together in the store, my store varies from tiny to huge depending who is working in produce that day!! Thanks 🙂

  • AR

    The salsa (sauce) has to be a green salsa not red. The best brand is Herdez. Herdez Salsa Verde comes in a can or a jar. Verde means green. Also it is known as tomatillo salsa because tomatillos are small green tomatoes which are roasted and pureed usually found at Mexican markets…totally delish. Also, a bunch for the cilantro is a handful.

  • Bradley

    I used a whole bunch of cilantro (more than 2 handfuls worth) and red salsa, it is delicious! Cant wait to eat it with everything!

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