Avocado Crema
A silky, creamy avocado crema with lime, cilantro, and just enough tang from sour cream or Greek yogurt. Perfect as a drizzle or dollop on tacos, burritos, quesadillas, nachos, roasted veggies, and more.
Ingredients
- 2 ripe avocados
- 1/2 cup sour cream full-fat for creamiest texture; or increase to 3/4 cup if not using yogurt
- 1/4 cup plain Greek yogurt whole milk preferred; or use all Greek yogurt for a lighter version
- 1/4 cup fresh lime juice about 2–3 limes
- 1/3 cup fresh cilantro leaves lightly packed; tender stems are fine
- 1 small garlic clove minced, or use 1/2 teaspoon garlic powder
- 1-2 tablespoons olive oil
- 1/4-1/2 teaspoon kosher salt to taste
- 1/4 teaspoon ground cumin optional
- 1-3 tablespoons water or milk as needed, to thin to desired consistency
- 1-2 teaspoons finely minced jalapeño optional; remove seeds for mild, keep some seeds for more heat
- hot sauce optional; a few dashes, to taste, instead of or in addition to jalapeño
Instructions
- Cut the avocados in half, remove the pits, and scoop the flesh into a blender or food processor. Trim away any dark or stringy spots so the crema stays bright green.2 ripe avocados
- Add the sour cream and Greek yogurt to the blender with the avocado. You can use all sour cream or all Greek yogurt if preferred.1/2 cup sour cream, 1/4 cup plain Greek yogurt
- Add the lime juice, cilantro, garlic, olive oil, salt, cumin, and, if using, jalapeño and/or hot sauce.1/4 cup fresh lime juice, 1/3 cup fresh cilantro leaves, 1 small garlic clove, 1-2 tablespoons olive oil, 1/4-1/2 teaspoon kosher salt, 1/4 teaspoon ground cumin, 1-2 teaspoons finely minced jalapeño, hot sauce
- Blend on medium-high until the mixture is completely smooth and silky, scraping down the sides as needed. The texture should be thicker than a dressing but smoother than guacamole.
- Add water or milk 1 tablespoon at a time, blending after each addition, until it reaches your desired consistency. Make it slightly thicker for using inside tacos and burritos, or thinner for drizzling.1-3 tablespoons water or milk
- Taste the crema and adjust with more salt, lime juice, or hot sauce as needed. The flavor should be bright, creamy, and lightly tangy.1/4 cup fresh lime juice, 1/4-1/2 teaspoon kosher salt, hot sauce
- Serve immediately, or chill for 20–30 minutes to let the flavors meld and the texture set slightly before serving.
Notes
Storage: Transfer avocado crema to an airtight container and press plastic wrap or parchment directly onto the surface before sealing to help prevent browning. Refrigerate for 2–3 days. Stir before serving; thin with a teaspoon or two of water or milk and a small squeeze of lime if it thickens. Not recommended for freezing.
Tips: Use ripe but not overripe avocados, and don’t skip the lime juice—it brightens flavor and slows browning. A high-speed blender gives the smoothest texture. This crema is excellent on tacos, burritos, enchiladas, quesadillas, nachos, roasted veggies, grilled chicken or fish, salads, and as a dip for chips and raw vegetables.
Nutrition
Calories: 120kcal
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