Step 1

PREP: Zest and juice limes to get 4 tablespoons (1/4 cup) juice and 1 teaspoon zest.

Step 2

FIRST BLEND: Add the juice and zest to a blender or mini food processor with minced garlic, cilantro, chopped jalapeño, and mayo. Season with salt and pepper (I use 1/2 tsp salt and 1/4 tsp pepper, but adjust to taste). Blend until smooth.

Step 3

SECOND BLEND: Add sour cream and blend again. Taste and adjust seasoning as needed. The sauce is thick but can be thinned with water if desired.

Step 4

STORAGE: Store leftovers in an airtight container in the fridge for 4-6 days and stir before using. Keep it tightly covered to avoid fridge odors. I don't recommend freezing dairy dressings because they can get lumpy or curdled. Instead, make a smaller batch if you won't use it in 4-6 days.