If you haven’t already noticed I’m in love with the combination of salsa verde and cilantro. This recipe adds one new ingredient, exceedingly wicked sour cream. By adding just a hint of sour cream you transform the ingredients from a sauce to a dip, perfect with fresh vegetables of all sorts (carrots, celery, cucumber, broccoli, cherry tomatoes). What I like about this combination is that it has loads of flavor but isn’t spicy hot. If you don’t feel like a dip (I never want to admit that I feel like one) you could also serve this with poached salmon, or over baked halibut. This just seems like perfect Memorial Day Weekend Food, either with cut vegetables or on fish.
Salsa Verde Dip
- 1 cup cilantro, packed
- ¾ cup sour cream
- One 12-oz jar Salsa Verde (I use TJ’s)
Wash the cilantro. Don’t discard the stems. Chop the last ½ inch off of the stems. Place 1 cup packed cilantro both leaves and stems in a blender (the stems have more flavor than the leaves). Add the Salsa Verde and sour cream and process until smooth. That’s it. You’re done.
This will keep in the fridge for a full week – though the cilantro will lose a little of its bright green color as the days go by.