Avocado Crema

published Jun 23, 2022
Avocado Crema Recipe

Throw 5 ingredients into the blender or food processor, and out comes a silky-smooth avocado crema for topping tacos or for dipping.

Serves6 to 8

Makesabout 2 scant cups

Prep4 minutes

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Credit: Kristina Vanni

Avocado crema is one of those delicious no-cook sauces that perks up whatever it’s served with. While it’s rich and creamy (thanks to avocado and sour cream), the lime juice makes it tangy, making it the perfect contrast for any spicy foods it comes into contact with. With the help of a food processor or blender, the five ingredients in silky-smooth avocado crema can be made in just mere minutes.

What Is Avocado Crema Made Of?

Avocado crema has only five ingredients.

  • Ripe avocado
  • Sour cream
  • Lime juice
  • Garlic
  • Salt
Credit: Kristina Vanni

What to Serve with Avocado Crema

You can serve avocado crema in most dishes where you would use salsa or guacamole. I love avocado crema served over shrimp tacos or sweet potato tacos, or as a dip for taquitos or tortilla chips. You can also add a dollop to taco salads.

How to Store Avocado Crema

Just like guacamole, avocado crema will brown if exposed to air. Store it in the smallest airtight container possible and cover the surface with cold water. Alternatively, press a sheet of plastic wrap directly onto the surface before sealing the container. The avocado crema can then be refrigerated for up to four days. If you covered it with cold water, pour off before serving the crema.

Avocado Crema Recipe

Throw 5 ingredients into the blender or food processor, and out comes a silky-smooth avocado crema for topping tacos or for dipping.

Prep time 4 minutes

Makes about 2 scant cups

Serves 6 to 8

Nutritional Info

Ingredients

  • 2

    ripe medium or 1 1/2 large avocados (about 12 ounces total)

  • 2 to 3

    medium limes

  • 1/2 cup

    sour cream

  • 1 large clove

    garlic

  • 1/2 teaspoon

    kosher salt, plus more as needed

Instructions

  1. Halve and pit 2 medium or 1 1/2 large avocados. Scoop the flesh out with a spoon into a food processor fitted with the blade attachment or a blender. Juice 2 to 3 medium limes until you have 1/4 cup juice and pour over the avocado.

  2. Add 1/2 cup sour cream, 1 large peeled garlic clove, and 1/2 teaspoon kosher salt. Process, stopping and scraping down the sides of the bowl or blender jar as needed, until smooth. Taste and season with more kosher salt as needed.

Recipe Notes

Storage: Store the crema in the smallest airtight container possible and cover the surface with cold water or press a sheet of plastic wrap directly onto the surface before sealing the container. Refrigerate for up to 4 days. If using cold water, pour off before serving the crema.