Ingredients:

  • 1 cup full-fat Mayonnaise
  • ½ cup full-fat Buttermilk (chilled)
  • ¼ cup Sour Cream (or plain Greek Yogurt)
  • 1 teaspoon Distilled White Vinegar
  • 1 large bunch (packed) Fresh Cilantro (leaves and tender stems)
  • 2 tablespoons Fresh Lime Juice (approx. 1 ½ limes)
  • 1 small Jalapeño Pepper (seeds removed)
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • ½ teaspoon Dried Dill
  • ¼ teaspoon Ground Cumin
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Freshly Ground Black Pepper
  • 1 to 4 tablespoons Cold Water (or additional buttermilk, as needed)

Instructions:

  1. Prep the Fresh Elements: Wash and roughly chop the cilantro (the blender handles the hard work). Halve the jalapeño and remove the seeds and white membrane to control the heat; roughly chop the pepper. Measure the lime juice.
  2. Combine the Base: Place the mayonnaise, buttermilk, sour cream, and distilled white vinegar into the bowl of your food processor or blender jug. Add all the seasoning ingredients: garlic powder, onion powder, dried dill, cumin, salt, and pepper.
  3. Blend to Emulsify: Pulse the mixture 2-3 times to combine the creamy base and dry seasonings. Scrape down the sides if needed. Add the prepared cilantro, jalapeño, and lime juice. Blend continuously on medium-high speed for 45–60 seconds until the mixture is completely smooth, vibrant green, and the cilantro is fully incorporated.
  4. Adjust Consistency: Check the thickness. If the dressing is too thick, slowly add cold water or additional buttermilk, 1 tablespoon (15 ml) at a time, blending briefly after each addition, until the desired slightly thin consistency is achieved.
  5. Chill and Finish: Transfer the dressing to an airtight container. Cover and refrigerate for a minimum of 30 minutes, but ideally 2 hours, to allow the flavors to fully develop. Before serving, stir well. Taste and adjust seasoning (salt or lime juice) if necessary.