Avocado Crema
on Apr 28, 2023, Updated Jun 17, 2024
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This three-ingredient creamy avocado dip or spread recipe takes 10 minutes to make and is the perfect addition to all kinds of Mexican dishes (and more!).
This smooth, creamy 3-ingredient avocado crema recipe is a delicious dip or spread and the perfect finishing touch to so many different kinds of foods. The cool and smooth consistency and beautiful pale green color turn everything from Mexican dishes like Black Bean and Chicken Enchiladas and Mexican Pizza with Avocado Crema to simply cooked seafood into a dish with a sophisticated vibe. Also it’s a must-make if you’re looking to top Southwestern Vegan Black Bean Burgers. You don’t have to share that the whole recipe takes less than 10 minutes to pull together and has just three ingredients!
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This three-ingredient Avocado Crema recipe takes 10 minutes to make and is the perfect addition to all kinds of Mexican dishes (and more!).
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What Is Avocado Crema?
Crema is essentially the Mexican equivalent of sour cream, tangy and creamy. The creamy texture of avocado blends right into sour cream and makes it even richer and velvety. You can use it as a dip, a spread, a sauce, or even a dressing for a vegetable salad or a grain bowl.
Vegetarian Avocado Crema is a great topping for tacos, nachos, quesadillas, chili, and enchiladas. It’s lovely as a vegetarian dunk with raw vegetables or tortilla chips. Or, try it on top of burgers — whether fish, vegetarian, beef, or turkey. Also, use it in sandwiches (it would be great in this Fried Fish Sandwich!): avocado crema is a sauce, a dip, a spread, or whatever you want it to be!
Ingredients
If we don’t count olive oil, salt, and pepper, this is a 3-ingredient dip — pretty simple, right? If you are an avocado lover, you probably have everything you need for this dip in your house right now. It’s like an easier, smoother, creamier take on guacamole.
- Avocado – Make sure your avocado is perfectly ripe for this dip, and check out how to quickly and easily peel and cut an avocado. Cut out any brown parts while you are preparing them.
- Sour cream or plain Greek yogurt – I really like using fuller-fat versions of dairy in my recipes, but if you prefer a reduced-fat version, that will work perfectly well. If you want to use actual crema in place of the sour cream, that’s fine! Crema might be a bit thinner than sour cream, but the avocado will add body and thickness when you puree it together.
- Lemon or lime juice – Either works well here. Use fresh if possible for the best flavor.
- Extra-virgin olive oil – Just a splash for a bit of flavor and richness.
Variations
You can add the following alone or in combination:
- Fresh cilantro leaves – 2 to 3 tablespoons roughly chopped
- ½ of a seeded, roughly chopped jalapeño
- ½ teaspoon finely minced garlic
- 2 tablespoons canned green chilis
- Pinch cayenne pepper
- For a vegan version, skip the sour cream or dairy and add ¼ cup of water.
How to Make Avocado Crema
- Place the avocado, sour cream, lemon or lime juice, olive oil, salt, and pepper in a food processor or blender and blend until smooth.
Storage/Make-Ahead
As with anything made with avocado, it will start to brown. The lemon or lime juice in the dip helps keep it from browning too quickly, but it will definitely start to discolor after a day. It’s fine to eat, but not as attractive. The best way to prevent the dip from browning is to press plastic wrap directly onto the surface of the dip and keep it in the fridge. If the top starts to brown, you can scrape off the top layer before serving. It should last for up to 3 days.
What to Serve Avocado Crema With
More Creamy Dips
- Hot Hatch Chile Dip
- Sriracha Mayo
- Spicy Cheesy Artichoke Dip
- Creamy Cilantro Sauce
- Classic Blue Cheese Dip
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Avocado Crema
Equipment
Ingredients
- 1 ripe avocado (peeled and pit removed, cut into chunks)
- ½ cup sour cream or plain Greek yogurt
- 1 tablespoon fresh lemon or lime juice
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground pepper (to taste)
Instructions
- Place the avocado, sour cream, lemon or lime juice, olive oil, salt, and pepper in a food processor or blender and blend until smooth.
- It should last, with plastic wrap directly pressed onto the surface, for up to 3 days in the fridge.
Notes
- Fresh cilantro leaves – 2 to 3 tablespoons roughly chopped
- ½ of a seeded, roughly chopped jalapeño
- 1/2 teaspoon finely minced garlic
- 2 tablespoons canned green chilis
- Pinch cayenne pepper
- For a vegan version, skip the sour cream or dairy and add ¼ cup of water.
