Reviewed: Apr. 29, 2012

Very nice change from a creamy dill, mild "taco" flavor -. I used only 1/2 tablespoon of the cumin and it was plenty flavorful. Also used only half the cilantro and zipped it in with the dressing with food processor. We topped this dressing on a dark green salad with kidney beans, tomato, avocado,green onions and sprinkled cheddar cheese on top. Kids gobbled it up and asked for more.

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Reviewer:

Threeicys

Cooking Level: Intermediate

Living In: Morganton, North Carolina, USA

Reviewed: Mar. 22, 2012

This dressing is the BEST it can get. You really should make it a day ahead to let the flavors meld together. Great on salads, with chips or even as a sandwich topper! My wifes loves it that way! Dip hot pepperoni rolls in it. Awesome!

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Reviewer:

Burn2Learn

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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Tolono, Illinois, USA

Reviewed: Sep. 24, 2011

Perfect for fajita salad. My son cannot have dairy so I used a little almond milk instead. I was happy to find a dressing that didn't have sugar in it!

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Reviewer:

idahomom

Home Town: Idaho Falls, Idaho, USA

Reviewed: Jun. 13, 2011

Good, I added more cilantro, cumin and some cayenne pepper. I used the tube of chopped cilantro they sell at the store instead of fresh.

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Reviewer:

Brook

Cooking Level: Intermediate

Living In: Sacramento, California, USA

Reviewed: Sep. 24, 2010

Instead of mayonnaise, I used fat-free sour cream and I used fat free milk. I also only used a pinch of salt, as I'm watching my salt intake as well as my calorie intake. This was very good, though I did add more chopped cilantro after giving it a taste, as well as a clove of minced garlic. Next time, I'll add chopped jalapeno peppers as it seemed to be missing a little heat. It was even better the next day, so I say make it the day before you need it and serve it the next day. GREAT on breakfast burritos and any sort of mexican dish you make at home.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Sep. 18, 2010

I love this dressing/dip. I added chopped jalepenos and dipped with whole grain tostitos. YUMMY!

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Reviewer:

KAREN DOWNES

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

Reviewed: Sep. 5, 2010

This was pretty tasty, but I have to admit that I ended up changing it a bit. I made it first as written, but it seemed really salty. It was okay, but the second time I tried using sour cream instead of mayo. This time it seemed like something was missing. Next time I will make it with mayo, but no salt. Otherwise it was really good and was also good with tortilla chips.

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Reviewer:

bhsykes

Cooking Level: Intermediate

Home Town: New Brighton, Minnesota, USA

Reviewed: Aug. 28, 2010

Didn't care for the flavor or texture of this dressing. Too thick and too much cumin for us.

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Reviewer:

sassyrmg

Reviewed: May 23, 2010

I really loved this and it is so simple. I used light miracle whip and some 2% evaporated milk with some water (out of milk :). Did not really measure the milk, just added enough to get the consistency I wanted. I added a dash of cayenne pepper with the remaining ingredients cuz I wanted a little kick. Served it over a simple salad of spinach, romaine, cherry tomatoes, and cucumber and it was the perfect completement to my black bean enchilada casserole. Even better the next day. I will make this often! Thanks!

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Reviewer:

B L

Cooking Level: Expert

Living In: Dallas, Texas, USA

Reviewed: Mar. 11, 2010

I have made this dressing to go with a fajita salad, and it was delicious and the perfect compliment to the salad. Tonight I'm going to make it again to dip our Southwestern Egg Rolls (also from this site) in. If you like cumin and cilantro (which I DO), you'll love this dressing! I love that it doesn't require too many ingredients and they are things I almost always have on hand.

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