Ingredients
Method
- Add the cilantro, garlic clove, lime juice, and lime zest to a small blender or food processor. Pulse 8 to 10 times until the cilantro is broken into small flecks and the garlic is incorporated, about 20 seconds.
- Add the sour cream, mayonnaise, salt, and cumin to the blender. Blend on low for 15 to 20 seconds until combined and pale green.
- Add the water and blend on low for 5 seconds. Taste and adjust salt or lime juice, then blend for 3 to 4 seconds more to incorporate.
- Transfer to a serving bowl and finish with a few drops of lime juice, a pinch of fresh cilantro leaves, and a light dusting of cumin on top.
Notes
This crema comes together in minutes but genuinely improves after 30 minutes in the fridge, so make it first if you're prepping a full meal. The consistency right out of the blender is on the thicker side, which is intentional — it loosens slightly as it chills and the lime juice continues to work into the dairy.
