Creamy Mexican Green Salsa Dip Recipe

Spice up your life with this incredibly fast and easy Creamy Mexican Green Salsa Dip! Perfect as a vibrant dip for plantains, veggie sticks, fajitas, or even a surprising twist on sushi, this raw salsa is packed with flavor. We've created an anti-inflammatory version by omitting tomatillos (feel free to add them for extra zing!), resulting in a creamy texture thanks to the avocado. This recipe is so quick, you'll have it ready in minutes! Store it in an airtight container for up to weeks. Make a big batch – it's addictive! Add a dash of cayenne for extra heat.

Prep Time 7 mins
Cook Time 7 mins
Calories 84.4 kcal
Protein 2g
Rating 4.0 (1 Reviews)
Creamy Mexican Green Salsa Dip 21

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Creamy Mexican Green Salsa Dip

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How to Make Creamy Mexican Green Salsa Dip

  1. Cut the stem off 1-2 serrano or jalapeño peppers.
  2. (Optional) If using tomatillos, peel off the outer brown skin and remove the stem. Roughly chop.
  3. Trim the ends off 1 bunch of cilantro.
  4. Add 1-2 cloves of frozen or fresh garlic (start with one and add more to taste).
  5. Add all ingredients to a blender along with ½ - ¾ cup of water (adjust for desired consistency).
  6. Blend on high speed until completely smooth and creamy.
  7. Taste and adjust seasoning as needed. Add more water for a thinner consistency. Garnish with a sprinkle of cayenne pepper before serving (optional).

Nutrition Information (Approximate per serving)

Sodium

24 g

Sugar

2g

Fat

5g

Carbs

1g