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Creamy Sour Cream Salsa Verde Sauce served in a margarita glass.
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4.17 from 6 votes

Creamy Sour Cream Salsa Verde

This Creamy Sour Cream Salsa Verde Sauce is super simple to make and hyper delicious!  Serve on top of grilled steak, chicken, pork, tacos, tostadas, burritos, eggs, baked potatoes or with chips.  
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Dip
Cuisine: Mexican, Vegetarian
Servings: 8 (1 cup)
Calories: 255kcal
Author: Mexican Appetizers and More


  • 1/2 cup sour cream
  • 3 tbsp salsa verde or to taste
  • salt and pepper to taste

Salsa Verde (will just use 3 tbsp of salsa verde for this sauce, use the rest for anything else you like! Check post for ideas.)

  • 1 lb tomatillos (about 5)
  • 1 medium onion
  • 1-2 serrano peppers
  • 2 garlic cloves
  • handful fresh cilantro
  • salt to taste


  • In a pan over medium heat add 1 tablespoon of oil with tomatillos, onion, and peppers. Roast until charred, turning over as one side is done roasting.
    Add garlic and roast for a minute or two.
    Note:  You do not have to roast onion, garlic and peppers just tomatillos but I like to roast mine.
  • After all have been roasted remove stem from pepper and place all ingredients with cilantro in a blender. Blend until desired consistency.
    *I like mine a little chunky.
    If you would like a saucier sauce just add a tablespoon of water (chicken broth) at a time until preferred consistency is reached.
    Add salt to taste.
  • After making salsa verde combine 3 tablespoons with sour cream and stir.
  • Add salt and pepper to taste.
  • Serve on top of steak, pork, chicken, tacos, tostadas, empanadas, potatoes, french fries, eggs, chips and whatever your hearts content.


Serving: 1cup | Calories: 255kcal | Carbohydrates: 8g | Protein: 2g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 59mg | Sodium: 438mg | Potassium: 259mg | Sugar: 6g | Vitamin A: 1070IU | Vitamin C: 7.4mg | Calcium: 137mg | Iron: 0.2mg