Creamy Cilantro Lime Dressing

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An easy, creamy Cilantro Lime Dressing made with Greek yogurt! So good you’ll want to eat it with a spoon. Guaranteed to brighten up any salad!

This is one of those salad dressings previously reserved for dine-in and take-out situations only.

The fresh, vibrant colors and flavors previously reserved for Tex-Mex entree salads at your favorite restaurant are about to take over you kitchen, and it couldn’t be easier. Or more delicious.

Cilantro Lime Dressing - a photo of a clear jar full of a green cilantro lime dressing with a white bowl of salad in the background - click photo for full written recipe

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How do you make Cilantro Lime Dressing?

Blend cilantro leaves (stems removed and discarded, or fed to your cat) in a food processor with Greek yogurt, lime juice, and minced garlic.

  • Pro Tip: Even though you’re making this in a food process or blender, you should still mince the garlic so you don’t accidentally end up with a random large piece of raw garlic.

Next, with the motor running, drizzle in olive oil. Season to taste with s&p!

Cilantro Lime Dressing - a photo of a clear jar full of a green cilantro lime dressing being poured onto a salad - click photo for full written recipe

Besides the pretty green color, you can look forward to a protein boost from the Greek yogurt and extra vitamins from all the fresh herbs from this fabulous Cilantro Lime Dressing. Delicious!

How do you make a Cilantro Lime Vinaigrette (instead of a creamy version)?

In a food processor or blender combine:

  • ½ bunch cilantro leaves
  • ¼ cup lime juice, 2 tablespoons white vinegar
  • 1 tablespoon brown sugar
  • 1 clove of garlic (minced)
  • ¾ teaspoon spicy brown mustard
  • ¾ cup olive oil
  • Salt and pepper to taste

Cilantro Lime Dressing - a photo a green salad covered in cilantro lime dressing in a white bowl with halved limes at the bottom - click photo for full written recipe

Creamy cilantro lime dressing in a tapered glass open top bottle.

Creamy Cilantro Lime Dressing

Greek yogurt makes this easy Cilantro Lime Dressing ultra-creamy. The 5-ingredient homemade salad dressing is so tasty, you'll want to drink the ranch dressing alternative by the spoonful!
Author: Meggan Hill
5 from 28 votes
Prep Time 2 mins
Cook Time 3 mins
Total Time 5 mins
Servings 16 servings (2 tbsp each)
Course Pantry
Cuisine American
Calories 70


  • 1 cup cilantro leaves
  • 1/2 cup plain Greek yogurt (see note 1)
  • 2 tablespoons lime juice (from 2 limes)
  • 2 cloves garlic minced (see note 2)
  • 1/4 cup olive oil
  • Salt and freshly ground black pepper


  • In a food processor, combine cilantro, yogurt, lime juice, and garlic. Blend until smooth.
  • With the motor running, slowly add olive oil through the feed-tube. Season to taste with salt and pepper (I like ¼ teaspoon salt and a pinch of pepper). Chill until serving.


  1. Plain Greek yogurt: For a richer texture and flavor, opt for a fat level of 2% or higher. That said, any plain Greek yogurt from 0% up works for this creamy salad dressing. Sour cream is a great substitute, if you prefer.
  2. Garlic: Mince the garlic before adding to the food processor, otherwise, you may be left with large chunks of garlic in the salad dressing. (Which I certainly don't mind, but know that not everyone loves.)
  3. Yield: This Creamy Cilantro Lime Dressing recipe makes about 2 cups. This is equivalent to 32 tablespoons, enough for 16 2-tablespoon servings.
  4. Storage: Store leftovers covered in the refrigerator for up to 4 days.


Serving: 2tbspCalories: 70kcalCarbohydrates: 1gProtein: 1gFat: 7gSaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 6mgPotassium: 36mgFiber: 1gSugar: 1gVitamin A: 137IUVitamin C: 2mgCalcium: 17mgIron: 1mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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