Ingredients :

• 1 cup sour cream
• 1 cup fresh cilantro leaves, packed
• 2 medium jalapeños, seeded and chopped
• 2 cloves garlic, minced
• Juice of 2 fresh limes
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 tablespoons olive oil

Method :

1. Add the sour cream, cilantro, chopped jalapeños, garlic, lime juice, cumin, salt, and olive oil to a blender or food processor.
2. Blend on high speed until completely smooth and creamy, about 1 to 2 minutes.
3. Taste and adjust salt or lime juice if needed.
4. Pour into a clean jar and refrigerate for at least 30 minutes before serving.

Recipe Notes :

Chef Pro Tip: For a spicier kick, leave some of the jalapeño seeds in before blending. Variation: Substitute sour cream with Greek yogurt for a lighter, high-protein alternative. Storage: Keep in an airtight jar in the refrigerator for up to 5 days; shake well before using.