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Use this Avocado Crema on all of your Tex-Mex dishes. Combine a ripe avocado with sour cream, cilantro, garlic salt, and freshly squeezed lime juice – and enjoy the best topping for SO many things!
Be sure to try the best Chipotle Ranch Dressing or Creamy Cilantro Lime Dressing for your Tex-Mex Recipes as well!
Avocado Lime Crema
Avocado Crema is perfectly paired with so many recipes on my site. It’s actually pictured with my Easy Fish Tacos, the tastiest Blackened Salmon Burgers, and the healthy Sweet Potato Black Bean Quesadillas.
This zesty sauce is delicious on almost anything, and I’ve been known to eat the last bit with a spoon. It’s the finishing touch on steak, salmon, tuna cakes, and anything Tex-Mex. There are just so many things to love!
Why this recipe works
- It’s simple. Yup, just five ingredients. Throw everything in a food processor or blender, pulse, and wa-la! It’s done.
- Avocado Crema is delicious! Like I’ve said, it’s delicious on almost anything!
- Stays fresh for several days. The lime in Avocado Crema helps preserve it and will keep it from turning brown. The crema will stay fresh in the refrigerator (in an airtight container) for up to three days.
Ingredients for Avocado Crema
- Avocado – You’ll need one large ripe avocado for this recipe.
- Sour Cream – I use either the full-fat or light version of sour cream. Both work well!
- Cilantro – Just a small amount of cilantro is needed – about 1/4 cup loosely packed.
- Garlic Salt – If you don’t have garlic salt, you can use regular salt.
- Lime – One large lime, freshly squeezed.
For a lighter version, feel free to use low-fat sour cream or even plain Greek yogurt.
Pro-Tip: If you’re going to use this Avocado Crema as more of a salad dressing, you can thin it out with extra lime juice or cold water.
How to make Avocado Crema
Combine all ingredients. In a food processor, combine then avocado, sour cream, cilantro, garlic salt, and freshly squeezed lime juice.
Blend. Blend the ingredients until creamy.
When is an avocado ripe for eating?
Avocados are probably the most squeezed fruit in the produce section of any grocery store, because you have to squeeze them to determine if they are ones for you.
An avocado is ready to eat when it 1) turns dark green in color, and 2) when you can press your thumb into it slightly (but not too much), then it is probably perfectly ripe for eating.
How to Store Avocados (so they are ready to eat)
- If your avocados are hard, store them on the counter until they just start to have a little give. Then place them in the refrigerator.
- If your avocados are ripe (just a little give when pressing them with your thumb), then store them in the refrigerator until ready to use them.
- You can keep ripe avocados in the refrigerator for several days (3-5, depending) before they go bad.
MORE recipe ideas
Just in case you need more recipe ideas to add this Avocado Crema to, I’ve listed MORE below.
- 1 large avocado
- 1/2 cup sour cream – or sour cream light
- 1/4 cup cilantro – loosely packed
- 1 teaspoon garlic salt
- 1 large lime – freshly squeezed
- Combine all ingredients in a small food processor and blend until creamy. If needed, use extra lime juice or water to thin.
- For a lighter version, feel free to use low-fat sour cream or even plain Greek yogurt.
- If you’re going to use this as more of a dressing, you can thin the Avocado Crema out with extra lime juice or cold water.
Delicious!!! Perfect topping for our Cinco de Mayo dinner!
Yay! Thanks for letting me know, Tiff! 🙂