Creamy Chimichurri Sauce
by Sommer Collier — last updated on Jun 10, 2025 
This bright and herbaceous Creamy Chimichurri Sauce makes the most delicious sauce, dip, or dressing!
Sommer’s Recipe Notes
So what do you need to turn a wonderfully vibrant chimichurri into a wonderfully vibrant and tangy Creamy Chimichurri Sauce?
The secret ingredient is sour cream!
With the cool and creamy addition of sour cream, the sauce becomes fabulous for dipping chips, crackers, and raw veggies. It also adds a luxurious touch when spooned over or served on the side of main dish proteins.
Why You’ll Love This Creamy Chimichurri Recipe
- Simple ingredients – All you need to make this insanely delicious sauce is a handful of simple fresh ingredients.
- Easy to make – In just 5 minutes you can have the creamiest and tastiest chimichurri sauce.
- Versatile – Enjoy this chimichurri as a dip, a sauce or even a salad dressing!
This no-cook condiment is quick to make and offers vibrance to anything you serve with it. Give it a try at your barbecues and potlucks this season!
Ingredients and Tips
- Italian parsley – Don’t use curly parsley!
- Dried oregano – You can also use fresh oregano if you can find it.
- Red wine vinegar – Add this to taste, if you like it extra tangy!
- Ground cumin – For a touch of added savory flavor use a dash of ground cumin.
- Garlic – You can either use crushed garlic or whole garlic cloves work well too.
- Sour cream – The key ingredient to making this sauce creamy is a good sour cream.
Recipe Variations and Dietary Swaps
- Greek yogurt – For a lighter option, use Greek yogurt instead of sour cream.
- Dairy-free – Use a dairy-free sour cream alternative.
- Herbs – If you don’t like parsley, you can use cilantro, arugula, or watercress as well.
- Avocado – The sour cream makes this into a creamy chimichurri, but if you want it extra creamy and thick, add a ripe avocado to the mix!
- Citrus – Swap the red wine vinegar with fresh lime or lemon.
How To Make Creamy Chimichurri Sauce
All you need is a food processor or a blender and a few minutes to create this incredibly delicious no-cook Creamy Chimichurri Sauce.
Find the full Creamy Chimichurri recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Storage Notes
- Storing Leftovers – Place leftover chimichurri sauce in an airtight container and store in the refrigerator for up to 1 week.
Serving Suggestions
Like traditional non-creamy chimichurri, this sour cream-based chimichurri recipe can be enjoyed as a flavorful condiment on grilled vegetables and proteins such as steak, pork, and chimichurri chicken. Smear spoonfuls of Creamy Chimichurri Sauce over grilled corn on the cob for the perfect summer side dish.
It is delicious as a dipping sauce for chips and fresh veggies. I love eating Creamy Chimichurri Sauce with super crunchy carrots, peppers, and asparagus stalks.
You can also use this recipe as a citrus-free substitute for the lime vinaigrette in this Brazilian Chopped Salad, or as a creamy dressing on any salad!
Frequently Asked Questions
What is chimichurri sauce?
If you have never had chimichurri sauce before, or if you’ve had it and weren’t quite sure what you were enjoying, chimichurri is a simple uncooked sauce made by blending fresh herbs, vinegar, and seasonings.
It is a South American condiment commonly served with meat dishes, like our Grilled Pork Tenderloin and Hanger Steak recipes.
We love making quick chimichurri sauce all summer to use up an abundance of garden herbs and to add a punch of freshness to grilled meats and vegetables.
Similar to Italian pesto, chimichurri is an herb-based condiment that is blended with garlic and seasoning. However, while traditional pesto is made with oil, chimichurri includes vinegar for a more pungent, tangy taste.
Similar Recipes You Might Like
Chimichurri Recipe
Video
Ingredients
- 1 bunch Italian parsley stems and leaves
- 2 tablespoons dried oregano
- 1 tablespoon red wine vinegar
- 1 tablespoon ground cumin
- 1 clove garlic peeled
- 1 teaspoon salt
- ¼ – ½ teaspoon crushed red pepper
- 2 ½ cups sour cream
Instructions
- Set out a large food processor. Place the parsley, oregano, vinegar, cumin, garlic, salt, and crushed red pepper in the bowl. Cover and pulse until the parsley in finely chopped.
- Then add the sour cream. Puree until smooth. Taste, then add additional salt if needed.
- Cover the creamy chimichurri and refrigerate until ready to serve. The sauce will thicken as it chills.
Holy moly! I put this over a crispy potato and brisket hash with poached eggs. So good!!
I made this recipe using Greek yogurt instead of sour cream. I noticed when I put it in the refrigerator it thickened up like the Greek yogurt. Does anyone have any suggestions on how to make it thinner like a dressing you would pour on something? Other than that it’s delicious love this recipe will make it again, if I can figure out how to thin it up. Help would be greatly appreciated.
Hi Angie!
If firms in the fridge because of the oil. Don’t worry about thinning it out. Just make sure to set it out and let it come to room temperature for 30 minutes or so before using.
This is the perfect sauce and dip to go along with so many things!
So many things I want to put this sauce on! It’s amazing!
This is such a nice dip! Everyone at my house loved it!
This looks so delicious! I can’t wait to try this! I’m saving this for later!