Zero Point Creamy Jalapeño Cilantro Lime Dressing 

Zero Point Creamy Jalapeño Cilantro Lime Dressing 


  • 3 medium jalapeños, halved and deseeded
  • 1 1/2 cups or fresh cilantro, packed (about 1 bunch) 
  • 1/2 cup non fat plain Greek yogurt, non fat plain yogurt yogurt, or fat free sour cream 
  • 2 Tbsp fresh lime juice, from about 1 large lime
  • 2 cloves garlic, or about 2 Tbsp minced garlic 
  • 1/4 tsp kosher salt
  • Splash of unsweetened almond milk or skim milk


  1. In a blender or food processor, combine all ingredients and blend until you reach your desired consistency. The dressing will become greener in color the more it is blended/puréed. *See note.
  2. If desired, add a splash unsweetened almond milk for a thinner consistency. 
  3. Pour dressing into an airtight jar or salad dressing bottle. 
  4. Store leftovers in the refrigerator for up to 5 days. 

Makes 12 ( 2 Tbsp) servings


  • If want it more of a chunky sauce-blend it less. If you want it thin for a dressing-blend it longer and add a little bit of unsweetened almond milk. The dressing does become greener in color the more it is puréed.
  • This can be used for salads, tacos, quesadillas, on nachos, or as a dip for your veggies.

Nutrition Information:



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