This fresh cilantro garlic sauce is a light and creamy sauce flavored with fresh lime, cilantro, and garlic. It is fresh, tangy, and citrusy.
It uses only 5 ingredients, and takes only 5 minutes to make! This cilantro sauce recipe is perfect for a dipping sauce or salad dressing.
I love that this sauce is light and herby with a hint of tartness from the greek yogurt. It is similar to a cilantro ranch sauce. This is also similar to the Pollo Tropical cilantro garlic sauce.Jump to Recipe
Why this recipe works
This recipe is:
- Super quick to make, only 5 minutes!
- Made with limited simple ingredients.
- Such a versatile sauce!
- A flavorful sauce using healthier ingredients for a lightened up version.
You only need 5 simple and fresh ingredients for this creamy garlic sauce.
- Cilantro - You will want to get a bunch of fresh cilantro for this recipe, stems included! There is still tons of flavor in the stems. The food processor will take care of any big pieces.
- Greek yogurt - Use the plain and unflavored kind. You can substitute for sour cream or mayonnaise if you wish, but Greek yogurt makes it healthier.
- Lime juice - Make sure to use fresh lime juice. You may want to pick up a few extra limes in case they are not juicy.
- Garlic - For the best flavor for this recipe, use fresh garlic cloves.
See the recipe card below for a full list of ingredients and measurements.
This sauce recipe couldn’t be easier to make! Add cilantro (leaves and stems), greek yogurt, lime juice, raw garlic, and extra virgin olive oil into a food processor .
Pulse until completely combined, and ingredients are chopped fine. You can add salt and black pepper to taste if needed.
Pour cilantro garlic sauce into an airtight container with a lid. Store in the refrigerator until you are ready to serve!
This creamy cilantro garlic sauce is a staple. It’s delicious by itself or really on anything! It adds a perfect herby and tangy taste that’s especially great for lighter tasting recipes that need a little punch.
- On perfectly cooked salmon or light white fish like mahi-mahi or swordfish.
- Great addition to taco night! Try Seared Ahi Tuna Tacos, Easy Grilled Swordfish Tacos or Fried Tilapia Tacos.
- Scooped by tortilla chips or on nachos.
- The perfect sauce to lighten up a breakfast like huevos con chorizo (eggs and chorizo).
- Served next to a spicy habanero mango salsa to balance out the heat!
- Great as a dipping sauce for chicken wings and french fries.
You can change up this garlic cilantro sauce to your liking.
- Make it spicy - Add a jalapeño into the mix.
- Make it dairy free / vegan - Swap greek yogurt for avocado or vegan greek yogurt.
- Make it thinner - If you want to use it for a dressing consistency, you can add a little bit of water to thin it out.
Keep the stems! Cilantro stems are completely edible and in fact have a ton of taste. You definitely don’t want to miss out on that flavor, so throw them in with the cilantro leaves!
Storage directions: Make sure to refrigerate this sauce in an airtight container for up to 3-5 days.
Frequently Asked Questions
You can also use a blender or immersion blender to make this delicious sauce.
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Cilantro Garlic Sauce￼
- ½ cup cilantro stems included
- ½ cup greek yogurt plain unflavored
- ¼ cup lime juice
- 4-5 cloves garlic peeled
- 1 tablespoon olive oil
- Add all ingredients into a food processor.½ cup cilantro, ½ cup greek yogurt plain, ¼ cup lime juice, 4-5 cloves garlic peeled, 1 tablespoon olive oil
- Process until completely combined.
- Pour cilantro garlic sauce into an airtight container with lid.
- Store in refrigerator.
Ever since she taught herself how to cook, Elise has been making simple recipes with fresh ingredients. She believes the best recipes highlight the ingredients by using the best of cooking techniques. She’s an avid juicer and has juiced each and every fruit and vegetable there is. She also creates savory recipes inspired by what’s available in California. Many of her authentic Mexican recipes are passed down from her from mother in law and is a huge influence on her cooking.