Everything is included in this tantalizing Moroccan tagine: chicken, veggies, butternut squash, chickpeas, and toasty spices. Everyone enjoys it, and it’s simple to make. For a vegetarian version, omit the chicken. Over couscous, dish out.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 4 |
| Yield: | 2 cups |
Ingredients
- 1 (8 ounce) package cream cheese, softened
- 1 (7 ounce) can tomatillo salsa
- 1 bunch fresh cilantro, chopped
- 1 tablespoon sour cream
- 1 tablespoon fresh lime juice
- 2 teaspoons garlic powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon celery salt
- ½ teaspoon ground cumin
Instructions
- Combine cream cheese, tomatillo salsa, cilantro, sour cream, lime juice, garlic powder, pepper, celery salt, and cumin in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.
Nutrition Facts
| Calories | 230 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 13 g |
| Sodium | 868 mg |
| Sugars | 2 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
We won’t eat tacos without this. It’s absolutely delicious! We have been making it for years!
I have been making this recipe for years! Very, very good as is as we LOVE cilantro. I do prefer less celery salt, and when the grocery store was out of tomatillo salsa one time, I made it with 2 small cans of green chilis and it was a yummy, milder version of the original. We eat it with enchiladas, tacos, fish, nachos, eggs, or pretty much anything! I also love it on a tofu buddha rice bowl as an alternative to a green curry dressing.
I needed to use some cilantro that was starting to wilt. I cut the recipe in half and decreased the amount of pepper. I didn’t have salsa so I used about 1/2 cup of eggplant dip. It was amazingly good and I think easy to adapt to taste and use different ingredients (salsa of any kind, hummus, etc.) that you find in your fridge. I just served it with pita bread.
I was trying to recreate a pasta salad with cilantro cream sauce from a Columbus restaurant. It was way too peppery – enough to catch you in the back of the throat. I don’t usually start tweaking recipes, but I will have to for this. I was looking for a smooth, slightly sweet cilantro cream sauce. So, I’ll be adding some honey, cutting the pepper back to half the amount, and I added 1/2 cup of sour cream to try and cut the taste. Also, the “bunch” of cilantro is not precise enough – the bunches by me are quite large, so going down to 1/2 a bunch. But it’s a starting point – thanks.
I followed the recipe down to the cilantro, but didn’t have fresh, so I subbed 2 Tbsp dried. It was good, but I felt like it was missing something. I added another tablespoon of sour cream and lime juice, and an extra 1/2 tsp of cumin. Still wasn’t quite there to my taste, so I added about 2 Tbsp of honey—and there it was!
Some seem to be confused with the meaning of a bunch of cilantro. It’s exactly that, a pre-portioned amount at the grocery store tied together with a twisty tie. I used a little less since I’d already used some for another recipe. I also skipped the celery salt since I didn’t have any. I used the sauce on pan fried chicken that I seasoned well with salt and pepper. Also great with chips. It’s so delicious and creamy it’s easy to eat a lot! Thank you for such a versatile recipe!
this is very good for a change of pace
Very good. The entire family enjoyed.
This sauce is delicious! Although I did not wish to add as much cream cheese (I used about 1/5), I upped my sour cream to a cup. This is so yummy on so many things! I love using it as a dressing to my salads. Adds that extra zing and so much flavor!
It was great but I changed a few items in recipe
Amazing sauce!!! We love this and use it on so many things. It’s great on salmon!
Wow! I had to make some slight changes to what I had on hand, but will definitely make this again! I had to omit the celery salt, as I didn’t have any, and had to sub plain full-fat yogurt for the sour cream, but this was amazing nonetheless! We made it to serve on chicken for a change of pace since we have a bumper crop of cilantro, but the leftovers were AMAZING as a dip for tortilla chips! If you don’t have celery salt either, don’t sweat it. It was perfect to me without it. This would be pretty great on any taco/burrito/nacho platter. Definite keeper!
Used 50% more cream cheese and about 1/2 cup sour cream and it still was too much celery salt. Great dip but would add half as much celery salt next time.
Delicious!! So happy I found this recipe from a review on Southwestern Egg Rolls! Used this sauce with instant burritos and Cilantro Lime Rice from this site. Yummy! And soooo easy! Thank you!
This is amazing, this will be made weekly in our house. I will put this on everything.
Great recipe! Oh so tasty & fresh
Delish!! I have had the recipe for quite a long time and finally made it. It is great! I had to not use all the cilantro because one of my guests didnt like cilantro (can you believe that?). Next time I will use a bunch. I am using this with carne asada tacos that are pretty spicy so this is a perfect combination. It is a pretty mild taste so with something spicy it is great!
OMG so awesome on our shrimp street tacos! Can’t wait to try it in the talapia tacos next. And dipping a piece of cold grilled chicken breast for a snack in this sauce was a yummy moment too! I took the reviews to heart and used 1/2 a bunch of cilantro and that was plenty. Definitely a repeat performance will be happening in my kitchen!
The only thing I did was add 4 serrano peppers. It was a hit!
What a delight! Although I didn’t make it with the tomatillo sauce (husband and kid not fans of hot spiced stuff) and they loooved it! Next time I’ll have it half with green sauce for me…and the rest for them =) thank you for the recipe!
My whole family enjoyed this