Made this as a cooling drizzle for a spicy enchilada casserole I made. Turned out so well, writing the recipe down. Would go well on just about anything cilantro would, salad, seafood, and steak.

Ingredients:

• 1/2 cup sour cream
• 1/2 cup Greek yogurt
• 1/4 cup lime juice
• 1/4 cup vegetable oil
• 1 bunch of cilantro, leaves and stems
• 4 cloves of garlic
• Salt & pepper to taste

Directions:

Put all ingredients in a food processor, blend until it reaches the consistency you’d like.