Avocado Crema
This vibrant avocado spread is about to become your secret weapon for elevating everything from tacos to salads!
Recipe and image compliments of Brit from Whisked Away Kitchen
Avocado Crema
Ingredients
- 2 small avocados
- 1/3 cup Hiland Sour Cream
- 2 cloves garlic
- 1/4 bunch cilantro
- 2 tablespoons lime juice
- 1/2 teaspoon kosher salt
- 1/2 tablespoon olive oil
Instructions
- Halve the avocados, remove the pits and scoop the flesh into a food processor.
- Add the remaining ingredients to the food processor: sour cream, garlic cloves, cilantro, lime juice, kosher salt and olive oil.
- Pulse the mixture until smooth, scraping down the sides of the bowl as needed.
- Adjust the salt and lime juice to taste and enjoy!
With just a handful of fresh ingredients and a few minutes of time, this versatile dip delivers big on flavor with minimal effort!
Avocado crema is bright, creamy and easy to customize. Plus, the prep couldn’t be easier. Simply blend a few fresh ingredients together for a zesty dip that’ll take your dishes to the next level!
Ingredient Notes
Avocados: Look for ripe, unblemished avocados. Haas avocados will be a dark green color or almost black when ripe. The avocados should yield to gentle pressure but not feel overly mushy.
Sour Cream: Hiland Sour Cream adds a tangy creaminess and is our go-to base for this spread. La Campanera Crema Mexicana is another great base that can be used in place of sour cream. Crema Mexicana is softer and richer than sour cream, so it works best as a sauce to drizzle over tacos or burritos.
Garlic: Fresh garlic cloves provide the best flavor, but garlic powder can be used in a pinch.
Cilantro: Cilantro adds a fresh, bright note. If you’re not a cilantro lover, try substituting with a bit of parsley.
Lime Juice: Fresh is best! Lime juice adds acidity and helps prevent the avocado from browning.
Step by Step Instructions
Creating a smooth, flavorful avocado crema is all about balancing flavors and achieving the right consistency.
Step 1: Cut the avocados in half lengthwise and twist to separate. Remove the pits (carefully!), then scoop out the creamy green flesh into your food processor.
Step 2: Add the sour cream, peeled garlic cloves, cilantro leaves, lime juice, salt, and olive oil.
Step 3: Blend until smooth. Make sure to use a spatula to scrape down the sides of the bowl as needed.
Step 4: Taste and adjust seasoning if necessary. I often find myself adding extra salt or lime juice.
Expert Tips and Tricks
- If the mixture is too thick, add a bit more lime juice to thin it out.
- Don’t forget to taste as you go! All ingredients can be adjusted to make your ideal crema.
- Mix in a jalapeño to give this crema a nice kick.
Try this avocado crema as a spread on sandwiches or wraps, a dip for vegetables or tortilla chips, a topping for tacos or burrito bowls, or even as a creamy dressing for salads!
Make Ahead and Storage Instructions
I recommend making the avocado crema no more than a day in advance to ensure maximum freshness. Store it in an airtight container with plastic wrap pressed directly into the surface to prevent browning.
Leftover avocado crema can be stored covered in the refrigerator for up to two days. Make sure to give it a good stir before serving.
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