Ingredients:

  • 1/2 cup (120g) Plain Greek yogurt, full fat
  • 1/4 cup (60ml) Extra virgin olive oil
  • 2 tbsp (30g) Sour cream or Mexican Crema
  • 1/4 cup (60ml) Freshly squeezed lime juice
  • 1 tsp (2g) Lime zest
  • 1 tbsp (15ml) Apple cider vinegar
  • 1 cup (25g) Fresh cilantro, stems included
  • 1 medium Jalapeño, deseeded and roughly chopped
  • 2 cloves Garlic, smashed
  • 1 tsp (2g) Ground cumin
  • 1/2 tsp (1g) Smoked paprika
  • 1 tbsp (21g) Honey or agave nectar
  • 1/2 tsp (3g) Sea salt
  • 1/4 tsp (0.5g) Cracked black pepper

Instructions:

  1. Roughly chop the jalapeño and smash the garlic cloves. Note: Smashing the garlic first releases the allicin, which maximizes the flavor before it even hits the blender.
  2. Zest and juice the limes. Collect 1 teaspoon of zest and 1/4 cup of juice. Note: Always zest before you juice; it's nearly impossible to do it the other way around.
  3. Place the 1 cup of cilantro (stems and all) into the blender base.
  4. Pour in the 1/4 cup of olive oil, 1/4 cup of lime juice, 1 tablespoon of apple cider vinegar, and 1 tablespoon of honey.
  5. Spoon in the 1/2 cup of Greek yogurt and 2 tablespoons of sour cream.
  6. Add the smashed garlic, chopped jalapeño, 1 teaspoon of cumin, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of sea salt, and 1/4 tsp of black pepper.
  7. Pulse to start. Give the blender 3-4 quick pulses to break down the large chunks of cilantro and jalapeño.
  8. Blend until smooth. Run the blender on medium high for about 30-45 seconds until the mixture is a pale green and completely velvety.
  9. Taste and adjust. Dip a leaf of lettuce into the dressing to check the seasoning. Note: Tasting it on a plain spoon can be overwhelming; tasting it on a vegetable gives you a truer sense of the final dish.
  10. Chill before serving. Transfer to a jar and let it sit in the fridge for at least 20 minutes until the flavors have melded and the texture has thickened slightly.