Before diving in, assemble all your ingredients. Having everything in front of you sets the stage for a smooth preparation phase. Fresh cilantro? Check! Limes, garlic, all that good stuff ready to rock.

Rinse your cilantro thoroughly under cold water to remove dirt. Shake off the excess moisture, and then remove the leaves from the stems. Measuring a whole cup packed ensures you get that wonderful cilantro flavor.

In a blender or food processor, combine the sour cream, Greek yogurt, and cold-pressed olive oil. Let the blender whir for about 10 seconds until it's creamy. If you have a powerful blender, I suggest blending the ingredients first to avoid leafy bits later.

Add in the fresh cilantro leaves, chives, garlic cloves, lime zest, lime juice, honey, ground cumin, and jalapeño. Here comes the fun part! Blend the mixture until smooth, scraping the sides down if necessary. It should become a vibrant green color that screams freshness!

Taste your sauce and adjust the seasoning. This is your chance to add more salt or a little more honey depending on your preference. Blend again if needed. Do not skip this step—seasoning is everything!

Transfer the creamy mixture into a bowl or airtight container. Let it chill in the fridge for at least 30 minutes. Chilling lets the flavors meld beautifully, enhancing the deliciousness.