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Creamy Chimichurri Sauce Recipe

Creamy Chimichurri Sauce Recipe – Bright and herbaceous Chimichurri becomes a wonderfully creamy sauce by adding just one simple, tangy ingredient. Enjoy Creamy Chimichurri as a sauce, dip, or dressing!

creamy chimichurri sauce recipe

What is Chimichurri?

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.

Wanting to enjoy the bright, bold, and herbaceous flavor of this beloved condiment but as a cool, dip-able snack, we came up with this perfect Creamy Chimichurri Sauce recipe by adding just one simple, tangy ingredient to our classic chimichurri!

how to make creamy chimichurri sauce

Cool and Creamy Chimichurri Sauce

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.

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!

creamy chimichurri dip

What Ingredients You Need

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.

The kick of bright acid is mellowed by adding smooth and rich sour cream. Together, they create a mouthwateringly cool and flavor-packed sauce that you’ll want to enjoy with all of your summer dishes!

Here are the simple ingredients to make the best Creamy Chimichurri Sauce recipe:

  • Italian parsley
  • Dried oregano
  • Red wine vinegar
  • Ground cumin
  • Garlic
  • Salt
  • Crushed red pepper
  • Sour cream

Can’t find parsley? No problem! Chimichurri can be made with a large bunch of cilantro, arugula, or watercress as well.

You can also use a low fat sour cream or Greek yogurt for a lighter, healthier version of this sauce.

parsley, vinegar, oregano, garlic in a food processor

How to Make Creamy Chimichurri Sauce

All you need is a food processor and a few minutes to create this incredibly delicious no-cook sauce.

Here are 3 easy steps to make perfectly Creamy Chimichurri Sauce:

  1. First, set out a large food processor. Place the parsley or fresh herbs of choice, dried oregano, vinegar, cumin, minced garlic, salt, and crushed red pepper in the processor bowl. Cover and pulse until the parsley is finely chopped.
  2. Then, add the sour cream. Puree until just smooth.
  3. Taste and add more salt if needed.
parsley, garlic, oregano, vinegar, sour cream

Cover or transfer to an airtight container and refrigerate until you are ready to serve cold.

The sauce will thicken as it chills. I recommend that you keep it in the fridge for at least 30 minutes to an hour before enjoying for a terrifically smooth and creamy consistency.

Get the Complete (Printable) Creamy Chimichurri Sauce Recipe Below. Enjoy!

creamy cool tangy chimichurri dip

Ways to Enjoy Creamy Chimichurri Sauce

  • Like traditional non-creamy chimichurri, this sour cream-based sauce can be enjoyed as a flavorful condiment on grilled vegetables and proteins such as steak, pork, and 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!

How Long Will This Sauce Keep In the Fridge?

Homemade chimichurri sauce with sour cream will keep well in an airtight container in the refrigerator for up to one week.

But truthfully, it has never lasted that long in my house.

I hope you and your family give our recipe a try soon!

how to make creamy chimichurri dip with sour cream

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Creamy Chimichurri Sauce Recipe

Prep Time: 5 minutes
Total Time: 5 minutes
Creamy Chimichurri Sauce Recipe – Bright and herbaceous Chimichurri becomes a wonderfully creamy sauce by adding just one simple, tangy ingredient. Enjoy Creamy Chimichurri as a sauce, dip, or dressing!
Servings: 12 servings

Ingredients

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.

Notes

Can’t find parsley? You can make chimichurri with a large bunch or cilantro, arugula, or watercress as well!
Keep this sauce covered in the fridge for up to one week.
Makes 3 cups total, about 12 servings.

Nutrition

Serving: 0.25cup, Calories: 97kcal, Carbohydrates: 2g, Protein: 1g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 25mg, Sodium: 234mg, Potassium: 87mg, Fiber: 1g, Sugar: 1g, Vitamin A: 331IU, Vitamin C: 1mg, Calcium: 71mg, Iron: 1mg
Course: Condiment, Dip, Sauce
Cuisine: American, Latin, South American
Author: Sommer Collier

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4 comments on “Creamy Chimichurri Sauce Recipe”

  1. This is the perfect sauce and dip to go along with so many things!

  2. So many things I want to put this sauce on! It’s amazing! 

  3. This is such a nice dip! Everyone at my house loved it!

  4. This looks so delicious! I can’t wait to try this! I’m saving this for later!