Perfect Recipes

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Lemon salsa verde dip

Prep time: 10 minutes

Skill level: Beginner

 Lemon Salsa Verde Dip with cut vegetables recipe made with ReaLemon Flavour Infusions Garlic

Serve this bright, fresh tasting dip with vegetable crudité or as a garnish for grilled or baked fish.


¾ cups (175 mL)
lightly packed flat leaf parsley
½ cup (125 mL)
each lightly packed mint leaves and cilantro
green onions, roughly chopped
2 tbsp (30 mL)
ReaLemon® Flavour Infusions - Garlic
2 tbsp (30 mL)
chopped jalapeno pepper (about 1/2 large pepper, seeded
1 tbsp (15 mL)
drained capers
1½ tsp (7 mL)
Dijon mustard
¼ tsp (1 mL)
salt (approx.)
freshly ground black pepper (approx.)
¼ cup (50 mL)
extra virgin olive oil
1 cup (250 mL)
each sour cream and mayonnaise


Combine parsley, mint, cilantro, onions, ReaLemon® Flavour Infusions - Garlic, jalapeno, capers, mustard, salt and pepper in a food processor. Process just until finely chopped. Drizzle in oil and pulse until combined but still a little chunky.

Measure out ½ cup (125 mL) salsa verde (reserve remaining for another use); blend with sour cream and mayonnaise until well combined. Adjust salt and pepper to taste. Dip can be held for up to 3 days in the refrigerator.

Makes 2½ cups (625 mL).


  • Use low fat sour cream and light mayonnaise if preferred. Sour cream can be replaced with Greek yogurt.
  • Leftover salsa verde can be reserved in a jar with a tight sealing lid in the refrigerator for up to 4 days. Use as a condiment to serve with grilled meats, roasted potatoes, fish tacos and much more.