Delish Avocado Crema Recipes

If guacamole and sour cream had a chill, limey, silky-smooth baby, it’d be this avocado crema. It’s the swoop-on-everything sauce I make when tacos sneak onto the meal plan (again), but also when I look at a sad rotisserie chicken and think… we can do better. Tangy, rich, and ready in five minutes, it turns basic into “oh hey, you cooked.”

My husband is obsessed. He’ll pretend he’s “just tasting for seasoning” and then somehow the jar is half gone, and the kids are dunking chips straight into it like it’s a sport. On taco night, I squeeze limes, someone grates cheese onto the floor, and we’re all kind of yelling-friendly—but when this crema hits the table, everybody settles down. It’s the peacemaker sauce. I keep a jar in the fridge because breakfast burrito emergencies are real.

How to Make It

Grab your blender or food processor. Toss in 2 ripe avocados (no weird strings, please), 1/2 cup sour cream or Greek yogurt, juice of 2 limes (about 1/4 cup), 1 small garlic clove, a handful of cilantro (1/4 cup loosely packed), 1 tablespoon olive oil, 1/4 teaspoon ground cumin, 1/2 teaspoon kosher salt, and a few grinds of pepper. Want heat? Add 1/2 jalapeño, seeds out if you’re cautious.

Blend. If it’s too thick, splash in 1–3 tablespoons of water until it does that dreamy ribbon thing. Taste. Needs more salt? Lime? A pinch of sugar if your limes are savage. Done. Makes about 1 1/2 cups. Takes 5 minutes, start to finish. Try not to eat it off the blade. Kidding. Sort of.

✔Ingredient Notes

– Avocados: Ripe but not mushy—think gentle thumb press, no collapse. Bruised spots can taste bitter; scoop around them.
– Sour cream/Greek yogurt: Sour cream is plush; Greek yogurt is tangy and thicker. Both work. Full-fat tastes best. I said what I said.
– Lime juice: This keeps it bright and green. Bottled in a pinch, but fresh is a little magic.
– Garlic: One small clove is perfect. Two if you want people to notice you from across the room.
– Cilantro: Stems are fine. If you’re cilantro-averse, swap parsley or skip it entirely—still great.
– Jalapeño: Optional heat. Start with half, no seeds. You can always add but you can’t subtract. Learned that the sweaty way.
– Cumin + Salt: Tiny amounts, big payoff. Cumin brings warmth; salt makes it pop.

✔Recipe Steps

1. Halve and pit 2 ripe avocados; scoop into a blender or food processor.
2. Add 1/2 cup sour cream (or Greek yogurt), juice of 2 limes, 1 small garlic clove, 1/4 cup cilantro, 1 tbsp olive oil, 1/4 tsp cumin, 1/2 tsp kosher salt, and black pepper.
3. Optional: Seed and add 1/2 jalapeño for mild heat.
4. Blend until silky, pausing to scrape down sides.
5. Thin with 1–3 tbsp cold water to reach drizzle/dollop perfection; taste and adjust salt and lime.
6. Serve immediately or transfer to a jar, pressing plastic wrap directly on the surface.

What to Serve It With

– Tacos (chicken, shrimp, cauliflower, all of it)
– Burrito bowls, nachos, quesadillas
– Roasted sweet potatoes or salmon
– Breakfast eggs and hash browns
– Burger night instead of mayo
– Grain bowls with black beans and corn

✔Tips & Mistakes

– If it tastes flat, it needs salt and a squeeze more lime—don’t keep adding garlic.
– Too thick? Water or a splash of milk. Too thin? A spoon of yogurt saves it.
– Bitter bite? Your avocado had a rough day. A pinch of sugar smooths it out.
– Don’t overpack cilantro; it can go grassy. Loose handful is perfect.
– For ultra-smooth, blend longer than you think. The oil helps it go glossy.

✔Storage Tips

Pop it in a jar, press plastic wrap right on the surface, then add the lid. Fridge for 3–4 days. The top might pale a touch—stir and it’s back. Cold straight from the fridge? Honestly delicious. I scoop it onto scrambled eggs like it’s cream cheese. I wouldn’t freeze this (dairy + avocado = separation station).

✔Variations and Substitutions

– Greek yogurt ↔ sour cream: both work; yogurt is tangier, sour cream is silkier.
– Dairy-free: use a thick unsweetened coconut yogurt or 1/3 cup vegenaise plus water to thin.
– Lime ↔ lemon: lime is classic, lemon is brighter and a bit sharper.
– No cilantro: basil for a summery vibe, parsley for neutral, or skip herbs.
– Heat: jalapeño, serrano, or a pinch of chipotle powder for smoky.
– Extra flavor: tiny pinch of coriander or smoked paprika; or a splash of hot sauce.
– Thinner drizzle: add buttermilk or water until pourable for salad/enchilada drizzles.

Frequently Asked Questions

Delish Avocado Crema Recipes

Creamy, tangy avocado crema perfect for tacos, bowls, grilled meats, and veggies—ready in minutes with fresh lime and cilantro.

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Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 16

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 ripe avocados pitted and peeled
• ▢ 0.5 cup sour cream full-fat for best texture
• ▢ 2 tablespoons fresh lime juice
• ▢ 1 clove garlic small, minced
• ▢ 0.25 cup fresh cilantro loosely packed
• ▢ 0.75 teaspoon kosher salt to taste
• ▢ 0.25 teaspoon ground cumin
• ▢ 0.25 teaspoon black pepper freshly ground
• ▢ 1 tablespoon jalapeño minced, optional
• ▢ 2 tablespoons water to thin, as needed
• ▢ 1 teaspoon extra-virgin olive oil optional for silkier texture

Instructions

Preparation Steps

• Add avocados, sour cream, lime juice, garlic, cilantro, salt, cumin, and black pepper to a blender or food processor.
• Blend until mostly smooth, then scrape down the sides. Add jalapeño if using.
• With the motor running, stream in olive oil and water until the crema is velvety and spoonable; adjust thickness with more water as needed.
• Taste and adjust seasoning with additional salt or lime. Serve immediately or refrigerate in an airtight container.
• For best color, press plastic wrap directly onto the surface and chill up to 2 days.

Notes

Make it dairy-free by swapping sour cream with plain unsweetened coconut yogurt. For a thinner drizzle, add 1 to 2 more tablespoons of water. Delicious on tacos, grilled corn, fajita bowls, and roasted vegetables.