Monday, January 5, 2009


With all the recent rains and cooler temps, my cilantro is taking off. I will make the sauce below and serve it with chicken, fish, etc. I think it'll keep for a bit.

This recipe received 5 stars from 366 reviewers on I changed it to light cream cheese and sour cream.

1 (8 ounce) light package cream cheese, softened
1 tablespoon light sour cream
1 (7 ounce) can tomatillo salsa
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
1/2 teaspoon ground cumin
2 teaspoons garlic powder
1 bunch fresh cilantro, chopped
1 tablespoon fresh lime juice

Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl

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