Found this online from www.gimmedelicious.com and decided to make it because I had a bunch of cilantro languishing in the fridge and one of my unofficial resolutions this year is to let nothing (NOTHING!) go to waste, especially fresh herbs because (a) they're pricey and (b) they're so good!
So.
Ingredients
2 cups cilantro leaves and stems (about one bunch)
1/2 cup plain greek yogurt
1/2 cup sour cream (or greek yogurt)
3-4 garlic cloves
1/4 cup lime or lemon juice
1/4 cup olive oil
1/2 tsp ground cumin
1/2 jalapeno or serrano pepper deseeded (optional)
salt and pepper to taste
a little agave or other sweetener
My Notes:
1. I used a bunch from WF and it was the right amount
2. I used all Greek yogurt and no sour cream. Tastes lovely. If made with sour cream it might be thicker which would work better for a dip. As a spread, Greek Yogurt is fine.
3. I used closer to 1/8 cup of lemon-lime juice (the ones that grow at mom's house), which I found to be enough. I think if using lime, could maybe use the whole 1/4 cup
4. I used 1/2 a serrano, deseeded
I also added agave -- a few squirts in because I found it tart.
5. I minced the garlic and pepper before putting in the blender
6. I put the yogurt and oil at the bottom of the blender, and it worked like a charm-- no having to open and stir a ton of times.
7. Didn't need much salt (maybe not even any?) because the whole milk green yogurt has enough I think
8. Tastes better the next day IMO
9. I used in a bowl, and spread on toast. so yummy.
