Been making sauces for years but nothing compares to this creamy cilantro garlic sauce. Seriously. It’s got that perfect balance – zippy, fresh, and so versatile you’ll want it on everything. Discovered this recipe by accident when I had leftover cilantro about to go bad. Now it’s my go-to for literally everything from tacos to roasted veggies. The best part? Takes like 10 mins max and tastes way better than anything store-bought.
Why You’ll Need This Creamy Cilantro Garlic Sauce in Your Life
Ever made dinner and realized it needed something extra? That’s where this sauce comes in. Before creating this creamy cilantro garlic sauce recipe, I’d always buy those expensive fancy sauces that’d sit in my fridge forever. Then last summer during a backyard BBQ, I whipped this up when my brother-in-law brought over plain grilled chicken. Everyone kept asking what was in it!
What makes this special:
- Super adaptable (works on proteins, veggies, as a dip)
- Stays fresh in fridge for days
- Uses basic ingredients you probably already have
- Can be made thicker or thinner depending what you need
- Way cheaper than store versions
Great with my Cajun Grilled Chicken with Alabama White Sauce or drizzled over Spanish Chicken in Bravas Sauce for extra flavor.
Ingredients You’ll Need
The Basics
- 1 bunch fresh cilantro (about 2 cups packed)
- 4-5 garlic cloves (more if you’re brave)
- 1 cup sour cream or Greek yogurt
- 2 tbsp lime juice (fresh is best but bottled works too)
- 1 jalapeño (seeds removed if you don’t want heat)
- 2 tbsp olive oil
- Salt to taste
The cilantro is obviously the star in this creamy cilantro garlic sauce. Try to get a bunch that looks super fresh with bright green leaves. Don’t worry about stems – they’re packed with flavor and will blend right up.
For garlic, fresh is 100% necessary. Those pre-minced jars just don’t have the same punch. And honestly don’t be scared to add more if you’re a garlic lover.
The sour cream gives that amazing creaminess but Greek yogurt works amazingly too for a lighter version. I’ve used both and can’t really tell the difference once everything’s blended up.
How to Make the Best Homemade Creamy Cilantro Garlic Sauce
- Prep your ingredients Rough chop the cilantro (stems are fine), peel garlic, cut jalapeño in half and remove seeds if you don’t want too much heat.
- Add everything to blender Throw cilantro, garlic, sour cream/yogurt, lime juice, jalapeño, olive oil and a pinch of salt into your blender or food processor.
- Blend until smooth Pulse a few times to get things going then blend on high for about 30-45 seconds. You want everything super smooth with tiny specks of green throughout. If it’s too thick, add a splash of water.
- Taste and adjust This is important! Give it a taste and add more salt, lime or even a bit more garlic if needed. The flavors will develop more after it sits for a bit.
- Let it rest Let the creamy cilantro garlic sauce sit in fridge for at least 30 mins before using. This lets all those flavors meld together and somehow makes the garlic less sharp.
Pro tip: When blending, if your sauce seems too thick and won’t blend properly, add a tablespoon of water at a time until it moves freely in the blender. Don’t add too much or it’ll get runny.
Awesome Variations of This Creamy Cilantro Garlic Sauce
Avocado Cilantro Garlic Sauce
Add a ripe avocado to the mix for an even creamier texture. Perfect for dipping chips or topping tacos.
Spicy Creamy Cilantro Sauce
Keep all the jalapeño seeds or add a serrano pepper for serious heat. Great on grilled meats.
Vegan Cilantro Garlic Sauce
Swap the dairy for coconut cream or vegan sour cream alternative. Add a bit more lime to balance the coconut flavor.
Herb-Loaded Version
Add a handful of parsley and mint along with the cilantro for a more complex herb profile. Amazing on falafel.
Roasted Garlic Cilantro Sauce
Use roasted garlic instead of raw for a mellower, sweeter garlic flavor. Perfect for those who find raw garlic too intense.
This sauce pairs perfectly with my Peruvian Chicken with Creamy Green Sauce – the flavors complement each other amazingly.
FAQs About Homemade Creamy Cilantro Garlic Sauce
How long does homemade cilantro garlic sauce last?
This creamy cilantro garlic sauce stays good in the fridge for about 5-7 days in an airtight container. You might notice it separates a bit – just give it a quick stir before using.
Can I freeze cilantro garlic sauce?
Yep! Freeze in ice cube trays then transfer to freezer bags. Each cube is about 2 tbsp of sauce. Thaws pretty quick at room temp.
What can I substitute for cilantro if I don’t like it?
Some people think cilantro tastes like soap (it’s genetic!). You can swap it for all parsley or a mix of parsley and basil for a totally different but still delicious sauce.
How do I make this sauce thicker for a dip?
For a thicker creamy cilantro garlic sauce, use less liquid (reduce lime juice slightly) and make sure to use full-fat sour cream. You can also add 1/4 avocado to thicken it naturally.
Will this work in a regular blender if I don’t have a food processor?
Absolutely. Standard blenders actually work better for super smooth sauces. Just stop and scrape down sides occasionally to get everything blended evenly.
Is this creamy cilantro garlic sauce keto-friendly?
Totally! When made with full-fat sour cream, this sauce is low carb and keto-friendly. Just watch the lime juice amount as that adds some carbs.
What dishes pair best with this sauce?
This creamy cilantro garlic sauce goes with literally everything – tacos, grilled chicken, roasted veggies, grain bowls, as a salad dressing (thin it out a bit), drizzled over eggs, as a sandwich spread… seriously endless options.
Make This Creamy Cilantro Garlic Sauce Your Own
Still remember the first time I made this sauce. Was having friends over last minute and needed something to jazz up basic grilled veggies. This sauce saved the day and now it’s requested at every get-together.
Don’t be afraid to adjust this recipe to your own taste. Maybe you’re a garlic fiend and want to double it. Or perhaps you prefer a hint of cumin or a splash of vinegar instead of lime. The beauty of this creamy cilantro garlic sauce is how adaptable it is.
Just made a batch yesterday to keep in the fridge for quick meals this week. Already used it on breakfast tacos this morning and planning to drizzle it over roasted sweet potatoes tonight. Once you start using this sauce, you’ll find yourself reaching for it constantly. It just makes everything taste better.