If using fresh Hatch or Anaheim chilies, roast over a gas flame, under a broiler, or on a hot skillet until charred all over (about 6–10 minutes). Place in a bowl and cover with plastic wrap for 10 minutes to steam; then peel, remove stems and seeds, and chop. Measure 1 cup chopped. If using canned roasted green chiles, drain and roughly chop.

Prep jalapeño and aromatics

Stem and halve the jalapeño; remove seeds if you prefer milder heat. Roughly chop. Trim and coarsely chop the green onion (use white and light green parts). Wash and roughly chop cilantro. Peel the garlic clove.

Blend Dressing

Combine base and aromatics

In a blender or food processor, add the Greek yogurt, mayonnaise, sour cream and olive oil. Add the chopped roasted green chilies, jalapeño, cilantro, green onion and garlic.

Add acid, sweetener and spices

Add the lime juice, apple cider vinegar, honey (or agave), ground cumin, kosher salt and black pepper to the blender.

Purée to desired consistency

Blend on high until smooth and vibrant green, about 30–60 seconds. Scrape down the sides and taste. If you prefer a thinner dressing for drizzling, add 1–2 tablespoons of buttermilk or water and blend again until you reach the desired consistency.

Adjust seasoning

Taste and adjust salt, lime juice or honey as needed. If you want a smokier note, add the optional 1/4 tsp smoked paprika and pulse once.

Finish & Store

Transfer dressing to a jar. Stir in extra chopped cilantro if using. Chill in the refrigerator for at least 30 minutes to let flavors meld — the flavor improves after a few hours. Shake or stir before serving.

Storage: Refrigerate in an airtight container for up to 5 days. If the dressing thickens in the fridge, thin with a splash of water or buttermilk and whisk or shake before serving.