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Measure salsa, Greek yogurt, taco seasoning, and cilantro into a blender or food processor.
Blend/process on high until smooth, creamy, and well-combined.
Transfer to a bowl, cover, and refrigerate for at least four hours to allow the flavors to blend and the dip to slightly thicken.
Serve as a dip with tortilla chips and/or raw veggies, a dressing over salads, or drizzle over Mexican entrees such as quesadillas, tacos, enchiladas, nachos, etc.
Note: I use an individual container of full fat Greek yogurt and add about a tablespoon of sour cream too.