Creamy Chimichurri Sauce

Elevate your culinary experience with our signature Creamy Chimichurri Sauce. This innovative take on the beloved Argentinian condiment features a vibrant blend of Italian parsley, cilantro, and oregano, their verdant notes enlivened by a subtle kick of red pepper flakes. To create a luxuriously smooth texture, we incorporate a touch of chicken broth alongside a rich combination of sour cream and heavy cream. A final flourish of melted Bongards® White Super Melt™ American Loaf adds a touch of unexpected depth, creating a symphony of flavors that will tantalize your taste buds. This cream sauce will taste amazing on just about anything – served hot or cold!


  • 1/2 bunch Italian parsley leaves, long stems removed
  • 1/2 bunch cilantro, long stems removed
  • 2 Tbsp. dried oregano
  • 1 Tbsp. red wine vinegar
  • 3 cloves garlic, peeled, minced
  • 1 tsp. kosher salt
  • 1/4 – 1/2 tsp. crushed red pepper flakes
  • 4 oz. heavy cream
  • 6 oz. low sodium chicken broth
  • 8 oz. Bongards® White Super Melt™ American Loaf, shredded
  • 6 oz. sour cream


  1. In large food processor, combine parsley, cilantro, oregano, vinegar, garlic, salt, and crushed red pepper. Cover and pulse until everything is finely chopped. If a thinner chimichurri sauce is desired, add cold water 1 Tbsp. at a time and pulse again, until desired consistency is achieved.
  2. In large saucepan over medium-high heat, bring heavy cream and chicken broth to a simmer.
  3. Reduce heat to medium, add American cheese. Stir until cheese has completely melted.
  4. Remove from heat, add sour cream and chimichurri, stirring until fully combined.
  5. Can be served hot or cold.