Avocado Crema
Silky, tangy avocado crema made with ripe avocados, lime, and sour cream or Greek yogurt. Perfect as a drizzle for tacos, burritos, nachos, quesadillas, or as a creamy dip for veggies and roasted potatoes.
Ingredients
- 2 medium avocados ripe, pits removed, flesh scooped out
- 1 cup sour cream or plain Greek yogurt whole milk Greek yogurt recommended for extra creaminess
- 3 tablespoons lime juice freshly squeezed, from about 1–2 limes
- 1 clove garlic up to 2 cloves, roughly chopped
- 1/4 cup fresh cilantro leaves loosely packed, optional but recommended
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper freshly ground
- 2 tablespoons water or milk up to 4 tablespoons, to thin to desired consistency
- 1/2 jalapeño or serrano pepper seeds removed, optional, for heat
- 1 teaspoon olive oil up to 2 teaspoons, optional, for extra richness
Instructions
- Slice the avocados in half lengthwise, twist to separate, and carefully remove the pits. Scoop the flesh into the bowl of a blender or food processor, trimming away any brown spots.
- Add the sour cream or Greek yogurt to the blender with the avocado.
- Add the fresh lime juice, garlic, cumin, kosher salt, black pepper, and cilantro leaves if using. For heat, add jalapeño or serrano pepper to taste.
- Blend on low, then increase to medium-high until the mixture is very smooth and creamy. Scrape down the sides as needed. If the mixture is too thick to blend easily, add 2 tablespoons of water or milk and blend again.
- Taste the avocado crema and adjust seasoning with more salt or lime juice as needed. For a thinner, drizzleable consistency, add more water or milk 1 tablespoon at a time and blend. For extra richness, blend in a small splash of olive oil.
- Transfer the avocado crema to a bowl or container, cover, and chill for 20–30 minutes to let the flavors meld and the texture thicken slightly.
- Serve as a dip or transfer to a squeeze bottle for drizzling over tacos, burritos, quesadillas, enchiladas, nachos, or roasted vegetables.
Notes
Yield: About 1½ cups avocado crema, enough for 6–8 servings as a topping. Store in an airtight container in the refrigerator for 3–4 days, pressing plastic wrap directly onto the surface to help prevent browning. Stir before serving; if it thickens, whisk in a teaspoon or two of water or milk to loosen. For a dairy-free or vegan version, substitute plain unsweetened coconut yogurt or cashew cream for the sour cream/Greek yogurt.
Nutrition
Calories: 120kcal
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