Lush Cilantro Dressing

A bright and creamy dressing is packed with fresh cilantro and zesty lime, making it the perfect way to elevate any salad or grilled dish. It’s quick to whip up and adds a refreshing burst of flavor every time.

Cooking Tips You Should Know

Use fresh cilantro for the best flavor. Dried herbs won’t give the same fresh taste.
Blend the dressing just until smooth to keep a nice texture.
Adjust the acidity by adding more lime juice or vinegar to suit your taste.

Ingredients 0/8

1 ½ cups canola oil 5 tablespoons crumbled cotija cheese 2 cloves garlic, peeled 1 teaspoon salt ¼ teaspoon ground black pepper 2 small bunches fresh cilantro, stems removed 1 ½ cups mayonnaise ¼ cup water

Why You'll Love This Recipe

This dressing is bright and fresh with a burst of vibrant cilantro flavor. It adds a zesty kick to any dish and is perfect for those who enjoy bold, herb-forward sauces. Plus, it’s easy to make and uses simple ingredients.

Step 1

Set your oven rack about 6 inches from the broiler and preheat it. Line a baking sheet with foil, then place the peppers cut side down on the sheet. Pop them under the broiler and cook until their skins are nicely blackened and blistered—this usually takes around 5 to 8 minutes. Once done, transfer the peppers to a bowl and cover it tightly with plastic wrap so they can steam and cool for about 20 minutes. When they’re cool enough to handle, peel off and discard the skins.

Step 2

Toss the roasted peppers, canola oil, pepitas, red wine vinegar, lime juice, cotija cheese, garlic, salt, and pepper into a blender or food processor. Give everything a quick blend until it’s combined—about 10 seconds. Then, add the cilantro gradually, blending until the dressing is smooth and vibrant.

Step 3

In a large bowl, whisk together the mayonnaise and water until the mixture is silky. Finally, pour in the pepper blend and stir everything together until it’s fully mixed and ready to enjoy.

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people cooked this recipe

By Daniel Wilson

Daniel focuses on practical recipes with clear steps and familiar ingredients.

How To Serve This Dish

This dressing pairs wonderfully with grilled vegetables, salads, and roasted meats. It also makes a great dip for fresh veggies or a flavorful topping for tacos and bowls.

Storing Food Safely

Store the dressing in an airtight container in the refrigerator. It will keep fresh for up to 5 days. Stir well before each use, as ingredients may separate over time.

Frequently Asked Questions

Can I use a different type of oil instead of canola oil?

Yes, you can substitute with olive oil or avocado oil for a different flavor, but canola oil keeps the dressing light and neutral.

How do I store the dressing and how long will it last?

Store it in an airtight container in the refrigerator for up to one week.

Can I make this dressing without a blender or food processor?

It’s best to use a blender or food processor for a smooth texture, but you can finely chop the ingredients and whisk them together for a chunkier version.

What can I use if I don’t have cotija cheese?

Feta cheese is a good substitute and will provide a similar salty, tangy flavor.

Is it necessary to peel the skins off the roasted peppers?

Yes, peeling removes the bitter, tough skins and improves the dressing’s texture and taste.

Can I use dried cilantro or other herbs instead of fresh cilantro?

Fresh cilantro is essential for the bright flavor; dried cilantro won’t provide the same taste or vibrancy.

How spicy is this dressing?

The recipe doesn’t include hot peppers, so it has a mild, fresh flavor without much heat.

Can I adjust the thickness of the dressing?

Yes, add more water to thin it out or more mayonnaise to thicken it to your preference.