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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 dressing jar.

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!
5 from 27 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
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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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  1. This dressing is absolutely fabulous! We love spice / heat, and so the second time I made it I added a jalapeno, and my husband and I were swooning. Either way, this is a fabulous topping for a tacos and salads. So delicious.5 stars

  2. Delicious!! The only change I made was subbing 1/4 cup of mayo and 1/4 cup of sour cream for the 1/2 cup of yogurt. Not a fan of yogurt is the only reason. Thanks for an easy, yummy recipe.5 stars

  3. I am getting ready to make this for the first time. I do not see where in the recipe the “spicy brown mustard” is added to the ingredients or the instructions. I realize this is a minor ingredient, but I just wanted to point that out. I could also be missing something :) Maybe you meant to put “optional” next to the listed ingredients in the discussion before the printable recipe. This looks so good and am going to add just a bit of jalapeño because that sounds like a fun addition. I am in love with cilantro and am currently in Brazil where I picked up some fresh limes the size of a small orange. They are about as beautiful a lime as one could get!

    1. Hi AngelaC, sorry for the confusion! I added a variation to the post for a cilantro lime vinaigrette version instead of a creamy version, that is where the spicy brown mustard would be used. I’m going to update the recipe card with that variation, so it will show up in the notes when you print it out. Thanks for taking the time to comment so I can fix it. Enjoy! – Meggan

    1. Hey there, I’m thinking you saw the section for “how to make cilantro lime vinaigrette” which is different than the recipe card for Cilantro-lime dressing. That is REALLY confusing and I”m sorry about that, who is running this site?! But jokes aside, the one in the recipe card is a creamy dressing, but in the body of the post we talk about both the creamy version AND a vinaigrette version. I think that’s what you saw. I’ll go fix the post so it’s not confusing. I’m really sorry about that. Thanks for pointing it out! -Meggan

  4. Get yourself a Vitamix and just throw all the the ingredients in except the oil. You need to include the stems because that’s where the flavor is. You will never know stems were added because the Vitamix will destroy them.5 stars

  5. This will go perfectly with a meal I’m making tonight – it tastes good on its own! I just halved it and stir in a mix of avocado oil and EVOO at the end because of the blender that I was using. I’m making a copycat bowl of a meal I just ate at a restaurant in Charlottesville. Here’s the link if you’re interested. It’s the El Jefe bowl!
    Thanks for the recipe! stars

  6. This was so amazing. I’m getting bored of my normal salad dressings, and this one knocked it out of the park! I used sour cream instead of yogurt since it’s what I had, but it came out great! Thank you!5 stars

  7. Hi. This site for cilantro lime dressing has two recipes. One has the addition of white wine vinegar, brown sugar and spicy brown mustard. The other does not include these ingredients. 
    Which is correct?

    1. Hi Ruth! I got it on Amazon, you can find it here ($7.19 from where I’m sitting):
      This is not an affiliate link, I don’t make any money if you click on this and buy anything! I love the little jug. :) Thanks Ruth! Take care.

  8. Must use Greek yogurt. I used regular yogurt and it was too runny. Cut the garlic in half too for a family member who does not like garlic. Regardless it was delicious.5 stars

    1. Hi Adriana! I have a KitchenAid food processor. It’s several years old – probably from 2007 or 2008 or something like that. My blender is from Blendtec. I bought it on Black Friday a few years ago on Amazon. I do also have a Kitchen Aid immersion blender, but it’s still in the box after a few years. I’ve never used it. I hope this is helpful. Thank you!

  9. I just saw your receipe for the first time. I have really enjoyed using avocado oil for cooking, so I am going to try that instead of the olive oil. Just made a similar dressing with Mayonnaise and also added a liittle cumin, ground fresh black pepper, fresh pressed garlic and a dash of onion powder. That dressing was really great with our Mexican dish. Thanks for the recipe Meggan. I just made my own yogurt and wanted a different receipe.5 stars

  10. I have found, that even using Extra Virgin oil can make things bitter. I made a Japanese mayonnaise with it and, it was HORRIBLE! Had to throw it away…I used safflower oil instead and, it was AWESOME!!!! This dressing is very good with both sunflower and safflower oil in place of the olive oil…virgin or not. I too added a touch of honey..It was so good! Thank you for the recipe Meggan

    1. Thank you so much for the insights Deborah!!! I always forget about safflower and sunflower oils… need to get those on hand and start making my recipes with them! I don’t really buy Extra Virgin Olive Oil because I don’t care for the taste. I so appreciate your comment, thank you for sharing. :) Have a great weekend!

    1. Hi Eileen, I finally added nutrition info for this recipe. The calorie count for 2 Tbsp is 157 calories. Thanks for your question!

    1. Hey there, Hailey! I’d say about 3 days, 4 at the most. That’s the standard for most things in the fridge, and I know I’ve held on to this and used it for a few days without issue. I hope that helps! Thanks for your question. Take care!

  11. Our family loves this dressing.  We use it to make a cole slaw to go with shrimp tacos.  Our latest use was for a chicken salad wrap.  We loaded a tortilla with avocados and diced chicken tossed in the dressing.  Thanks for a great recipe.5 stars

    1. That sounds fantastic to make a cole slaw! Heading out now to get ingredients.

    2. I agree, Caitlin, sounds like a great dressing for cole slaw. I’d probably throw extra cilantro in the slaw, too. Sounds perfect! Thanks for sharing!

  12. I realize I’m late to the party but I wanted to chime in on how the dressing might have been bitter. When using fresh garlic be sure the garlic hasn’t sprouted. Not that you can’t use sprouted garlic but you will want to remove the sprouting portion or you will have marked bitter garlic flavor.  Slice the clove long wise and remove the sprout from the center. The sprout should be easy to remove. If it’s difficult to remove then your garlic is beyond saving and you’re better off planting it than to use it in cooking.  Hope this helps someone and thanks for the recipe. Also, I’m not  a big fan of the tangy flavor of yogurt in dressings so I’m substituting this ingredient with sour cream. Thanks again!

    1. I appreciate all the comments! I will have to experiment with this dressing more to try to offset the bitterness. I’m not sure if my palette is just wacky or why that never bothered me. But, thank you for your tips, especially on the garlic!!! And I agree, sour cream is positively heavenly. Great choice.

  13. I’ve tried this recipe several times & found it a little bitter so i added a little honey to take the bitterness out – turned out great!5 stars

    1. Hi Jenn, I am so glad you found a way to make it to your liking! I am definitely going to add honey next time, just to see how the flavor changes. Sounds perfect. :) Thank you!

  14. I haven’t done this yet but I’m thinking about adding some Mexican seasonings, I absolutely love cilantro.5 stars

  15. I’ve been making a similar recipe for years that I obtained from a world renowned chef that had the pleasure of vacationing with. The only difference was it had more cilantro and more lime juice although we added what was needed while making it.

    This was something that he whipped up for a fish, black beans and rice dish, not a salad dressing. The meal was a little more Caribbean and I believe he used some Caribbean seasonings on baked fish. We used the leftover as a dip with some corn chips. Since then I have used it as more of an all-purpose sauce but mainly on fish. It’s also important that you use fresh cilantro and a ripe lime. It’s also important to make sure it is well blended and would not recommend trying to mix by hand

    1. The meal you are describing sounds positively mouth-watering! I can see how this could easily be used a sauce rather than a dressing as you have described. You have me dreaming of the possibilities. Thanks for your ideas!

    2. Sorry for not approving this comment yesterday, I see you were kind enough to leave it twice. Thanks again for your story and the remarkable new ways to try this recipe!

  16. Hi! I just tried this recipe tonight and the yogurt seemed to over-power a little (and I use Greek yogurt all the time!) The final product, even after chilling for 10 minutes, had sort of a sour/bitter taste for a salad dressing. Do you have any recommendations? I also doubled the recipe, do you think that had something to do with it? Any help or suggestions are welcome!

    1. Hi Katelyn! Hmmm, I am so sorry to hear that. I really don’t see how doubling the recipe would have made a difference. None of the ingredients are bitter, per se, so that is an odd flavor to show up (unless it was just more sour than bitter, in which case I’d look at the lime juice). How was the saltiness? I guess if I tried it and it seemed bitter, I’d probably add more salt. Obviously that wouldn’t work for everyone though. Which brand of yogurt did you use? I know I used Fage… but I really feel like all plain Greek yogurts taste the same. Short of making it again in your kitchen with you, I’m sort of at a loss… other than wondering about the ingredients and whether more salt would have helped. :-/ I am really sorry.

    2. Just wondering, did you use fresh lime juice? Sometimes the bottled juice can cause things to taste a little bitter. Also, were your limes fresh?

    3. Hi Fay, yes, my limes were absolutely fresh. I do not buy the bottled juice no matter what. I also don’t buy the pre-chopped garlic in a jar even though everyone keeps telling me how good and convenient it is! I feel like with the bottle lemon and lime juices, it’s just not even in the ballpark of tasting right. In this application it might not taste BAD, but it wouldn’t taste the same for sure. And yes I could see bitterness being a side effect.

    4. I’ve discovered if I run garlic through my processor or blender it tends to make things bigger. I put it through my garlic press and then add it at the very last minute only blending enough to mix it in. That has solved my bitter problem

    5. That’s excellent, Cindy! Thanks for sharing that tip. I’m so glad, hopefully you can enjoy the dressing more. Good detective work. :)

    6. I think your problem was actually the olive oil — did you use extra virgin? It gets bitter when you put it in a blender or food processor. Use regular olive oil or a different kind of oil and it’ll be fine :)

    7. Great! Yes! That completely makes sense. I rarely cook with extra virgin olive oil so I never would have thought of that. Genius. :)