about 1 1/2 cups
Aired May 18, 2009
- 2 tablespoons chopped cilantro leaves
- 1 tablespoon red wine vinegar
- 1 teaspoon lime zest
- 1/4 cup lime juice
- 1/2 cup sour cream
- 1 clove garlic, smashed
- 1 tablespoon honey
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper
In a blender, pulse all the ingredients except the olive oil, salt and pepper until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season with salt and pepper. Use immediately or refrigerate up to 2 days.
Serve with Sunny Anderson's Second-Chance Taco Salad with Creamy Lime Dressing.