Cilantro Lime Dressing (Creamy & Easy)
Updated April 09, 2026
Quick Summary
This Creamy Cilantro Lime Dressing is fresh, zesty, and ultra-creamy thanks to yogurt, lime juice, and olive oil. It comes together in just 10 minutes and is perfect for salads, tacos, grilled chicken, veggies, and more. A simple homemade dressing that tastes way better than store-bought and keeps in the fridge all week!
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I’ve been making versions of this creamy cilantro lime dressing for years, and it’s one of those recipes I come back to again and again because it just works on everything. It’s bright, fresh, and creamy with the perfect balance of tangy lime, fresh cilantro, and a hint of garlic…basically the kind of dressing that wakes up anything you drizzle it on.
We use it constantly on simple green salads, our popular steak salad, but we also like to serve it with burrito bowls, crispy chicken tacos, flautas, and taquitos. It’s also incredible drizzled over grilled chicken or fish, spooned onto roasted vegetables, or even used as a dip for quesadillas or tortilla chips. Once you have a jar in the fridge, you’ll start reaching for it for way more than just salad.
If you’re trying to get into the habit of making homemade dressings, this is the one to start with. It’s quick, foolproof, and honestly tastes so much better than anything you can buy at the store.
Ingredients (with Helpful Notes)
- Cilantro-one of my favorite herbs and the base of this delicious dressing.
- Lime juice-cilantro and lime are a match made in heaven! Make sure you use fresh lime juice and not bottled for the freshest flavor.
- Yogurt–Yogurt makes the dressing super creamy! I recommend using plain Greek yogurt or whole milk yogurt.
- Olive oil-you need oil to help thin out the dressing. It also makes the dressing nice and rich. You can also use avocado oil.
- Honey-adds the perfect amount of sweetness to balance out the tangy and tart!
- Garlic-garlic is always a good idea for salad dressing! Fresh is best, don’t use garlic powder.
- Jalapeño-you don’t have to add jalapeño, but I like a little kick. The dressing isn’t spicy, just has a nice kick. Feel free to leave it out if you don’t like any heat.
- Kosher salt-salt is the finishing touch!
Tips for the BEST Cilantro Lime Dressing
- Fresh cilantro makes all the difference. This is the backbone of the dressing, so use a full bunch.
- Greek yogurt = extra creamy + protein boost. If you want a thicker, more substantial dressing (almost like a sauce), go with Greek yogurt. Regular yogurt gives a lighter, pourable texture.
- Don’t rush the blending. Let the blender or food processor run long enough so the cilantro fully breaks down and the dressing turns smooth and vibrant green.
- Control the consistency. This dressing is very flexible—add a splash of water or extra lime juice to thin it for drizzling, or keep it thicker for dipping and bowls.
- Jalapeño is optional—but powerful. Even a small amount adds a subtle heat that makes the flavors pop without making the dressing spicy.
- Balance is everything. Taste after blending and adjust as needed. A little extra lime juice brightens it up, honey softens the acidity, and salt brings all the flavors together.
- It gets better as it sits. The flavors meld and deepen after a few hours in the fridge, so it’s a great make-ahead option for the week.
- Shake before serving. Natural separation is totally normal since there are fresh ingredients and olive oil—just give it a quick shake or stir and it’s good to go.
How to Store
- Store in a jar or airtight container in the refrigerator
- Keeps for up to 1 week
- Shake or stir before using (it may separate slightly)
Cilantro Lime Dressing
Ingredients
- 1 large bunch fresh cilantro
- 1/2 cup plain Greek yogurt, or whole milk yogurt
- 1 garlic clove
- 2 tablespoons fresh lime juice
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil
- 1/2 jalapeno, seeds and stem removed, optional
Instructions
- Add the cilantro, yogurt, garlic, lime juice, honey, salt and jalapeño (if using), into a food processor or blender. Put the lid on and blend. With the motor running, slowly pour in the olive oil and blend until smooth. Stop and taste, adjust with a little more salt or honey, if desired.
- Pour the dressing into a glass jar with a tight-fitting lid. The dressing will keep in the refrigerator for up to 1 week.
Notes
- Use fresh cilantro: This is the key flavor in the dressing—don’t skimp! Tender stems are fine and blend well.
- Greek yogurt vs. regular yogurt: Greek yogurt will make the dressing thicker and higher in protein, while regular yogurt keeps it a little lighter and more pourable.
- Adjust consistency: If the dressing is too thick, add a splash of water, extra lime juice, or even a little more olive oil until it reaches your desired texture.
- Make it in a blender or food processor: A high-speed blender gives the smoothest, creamiest texture, but a food processor works great too.
- Taste and adjust: Depending on your limes and yogurt, you may want to add a little extra salt, honey, or lime juice at the end to balance flavors.
- Mild heat option: The jalapeño is optional, leave it out for a mild dressing or add more if you want extra kick.
- Make ahead: This dressing is even better after it chills for a few hours. The flavors meld and become even brighter.
- Separation is normal: If it sits in the fridge, it may separate slightly, just shake or stir before serving.
Nutrition
Have you tried this recipe?
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Variations
Switch things up depending on what you have:
- Dairy-free / vegan: Use your favorite plant-based yogurt
- Avocado cilantro dressing: Add ½ ripe avocado for extra creaminess
- Spicy version: Add more jalapeño or a pinch of cayenne
- Thinner dressing: Add water or extra lime juice
FAQ
Yes! It actually tastes even better after sitting in the fridge for a few hours.
Stored in an airtight container, it keeps well for up to 1 week in the refrigerator. Shake well or stir before using.
Yes, use a plant-based yogurt or swap in avocado for a creamy, dairy-free version.
Not unless you add jalapeño. You can easily leave it out for a mild version.
This was good. Thank you!
I added some avocado and the result was extra creamy dressing for or fish tacos. Yum!
This dressing is sooooo good!
I used sour cream because I had no yogurt and I added more garlic because that’s the way I roll. Can’t have enough garlic.
I also liked Carol’s idea for the addition of avocado for fish tacos.
Really good, Maria. Thanks!
Glad you loved it!
Thank you for suggesting sour cream! Not a yogurt fan, Greek or not so I don’t buy it but always have sour cream!
yes, sour cream works well too!
This recipe looks great! Unfortunately, my son seems to be allergic to cilantro. Could I use basil or something instead of the cilantro?
Keep up the good work!
Yes, basil would be good! Maybe basil and lemon?
Great. thanks
Oh, goodness! Absolutely delicious. I used jarred jalapeños ( didn’t have fresh), and this divine
Absolutely wonderful dressing!! I am a huge fan of cilantro and have found this THE BEST DRESSING EVER! Thank you!
Thank you. Love this dressing
I am so glad!
OMG this is so good! I just used it on a bowl with rice, cauliflower with taco seasoning, mango salsa and avocado. It literally made the whole bowl, really. (Although I ate too much rice because of it) Will be making it many more times….Thanks!
Mine came out a bit bitter , what can I do to sweeten it up ?
Hmm, maybe it was your cilantro. You can use honey to sweeten it up.
How long would this keep in the refrigerator?
I used this for my chicken wraps and it brighten up the flavors beautifully. I added more jalapeno for more kick.
I am always on the look out for a way to get more “Greens” into our family meals and this dressing perfect. I have used it on Kale, Cabbage and Lettuce with amazing results. Thank you for sharing.
Mine came out too sour. I may have to just use less lemon. I added more honey and that seemed to help.
I tripled the recipe. Very tasty. I got my cilantro at Aldi for 75 cents and already had all the other ingredients. Looks like this recipe will be made and enjoyed again and again.
So glad you loved it!
This recipe is delicious! I put it over a piece of salmon and veggie salad. I’m going to try what some one else suggested with a bit of avocado to thicken a bit and put on fish tacos!.
Perfect! Thanks for sharing!
I am growing my own cilantro. How much is “1 bunch”?
HOLY YUM Batman! Whoop! Whoop! Delicious! thank you for this!
Very disappointed. So bitter.
do you know if Stonyfield removes the babies so they can harvest all the milk? and if so, what happens to the baby cows?
i’ve been trying to find a cruelty-free dairy producer who does not remove the babies.
thanks for any insight!
I’m vegan. There are many vegan yogurts. I recommend buying 1 if each kind in the smallest container they sell to find which you like the best.
I just made this. It is sooo yummy.
I need about a gallon!
This is a keeper. I did use 1|2tsp garlic powder instead of fresh.
This looks amazing.
I am intrested in the salad pictured in this article. The I see bean sprouts, sunflower seeds, cucumber, and a garnish of carrots and panseys.
It looks beautiful. Do you have a recipe or instructions for that?
This looks amazing. Any suggestions for a dairy free option?
If you are looking for something similar to what you’ll eat in a Café Rio or Costa Vida, this is not it! This is probably way less likely to give you diabetes, but it’s also much less tasty (in my opinion). It tastes healthy, but not decadent.
It wasn’t meant to be a copycat dressing for Cafe Rio or Costa Vida:)
Verrry good!!
That was so good, I was tempted to eat it alone by the spoonful. I don’t know how anyone could give it less than a five star review! No one should hesitate to try this!
Ha! It is that good!
Will this freeze?
Could this be made with plain coconut yogurt ?
I add a half of an avocado and a little hot sauce and it takes this to the next level! This is my very favorite dressing to make!
Great idea! Now I’ll try that too! We have homemade cayenne sauce here!
I have enjoyed the cilantro creamy lime dressing at a local restaurant. I am looking so forward to making this fresh.
Great dressing for fish tacos!
Absolutely!
So delicious could u send a copy to my email please…I don’t have a printer thanks so much.
Mine IS VERY RUNNY?
what TO DO?
I only had pickled jalapeños, so I used them and a little of their juice. Oh my goodness!!! So good!
Yay!
Instead of jalapeños I added red pepper flakes!! Phenomenal
Exactly what I wanted!!! Thanks!!!
You are welcome!
Can we use sour cream for the dressing?
Sure!
I could literally drink this. I put it on salads, nachos and just dip tortilla chips in it!
It’s so good!
I have never left a review for a dressing before, but this was so good I just had to! I added extra garlic cloves because my husband and I love garlic and I used an entire Serrano pepper since my grocery store was out of jalapeños. We had this on steak salad last night and are enjoying it as a topping for our tacos tonight! I will definitely be adding this to the rotation – easy, quick, and flavorful!
Thank you for taking the time to leave a comment!
Do You Use a Lot of the Stems in the Cilantro??? Making it this Afternoon!! HELP!
I don’t.
At first I was disappointed since it came out watery. I added an avacado and it is fire!!
Best salad dressing I’ve ever made! Thank you for sharing your amazing recipe!
You are welcome!
Unbelievably delicious and so simple! I did use less lime juice and add an additional tsp. of honey.
Had it on a leftover turkey burger on bun with lettuce and pickles – good!
Perfect!
Ca this cilantro dressing be frozen?
flavours are perfect for me but there’s nothing creamy about it. The dressing has the same consistency as water.
Agreed… although delicious.. it isn’t creamy. Any thoughts on how to thicken it up ??
Brava! Just made this to go with your steak salad recipe (chicken for my non red meat eating daughter). I have been making my own salad dressings for years and years. Soooo much better than anything you can buy in the store, plus cheaper, plus much healthier. This is a winner. It will go into my rotation. Thanks so much!
SO much better than store bought.
Delicious! This recipe has the right amount of lemon, honey, cilantro, and salt to make this dressing amazing! Thank you for sharing!!
Glad you love it!
This is REALLY good! We put it on everything…salads, veggies, mashed potatoes, grain bowls, etc.
It is a staple at our house too!
I used Skyr which is a very thick Icelandic yogurt. It was thick and creamy
. but very pourable. also used lemon, no lime available.
Perfect! Love it!
Made this for first time this week. Love it!! It is so easy to make. Using on salads this week. Just had left over steak in my salad for lunch with this dressing. YUMMY. Such a light tangy dressing. Might try suggestion to add avocado to thicken for veggies this next week
Thank you !!
I make this one all summer long!
Way too much lime for our taste! And we like lime. (“Juice of two limes.”)?
Maybe I did something wrong.
This is amazing. I could eat this all day!
So good!
Hands down amazing!! Served this to my family with steak salad. It was a hit!
YAY! It’s such a good dressing!
absolutely delicious. full disclosure though I used coconut milk yogurt because I’m lactose intolerant but it was still delicious.
Coconut yogurt sounds delicious!
Pretty watery consistency, I used two lemons according to the recipe (I didn’t have limes), next time I’ll use only one or maybe just a half because it overpowered the cilantro way too much and I love cilantro. Still a good dressing but not what I expected.