Silky smooth and luxuriously creamy, Avocado Crema provides a rich and cooling contrast to spicy dishes. It’s a perfect complement to Mexican and Tex-Mex dishes such as quesadillas, tacos, nachos, and burrito bowls. It can also be used on salads and as a dipping sauce.
Avocado Crema is closely related to guacamole, however it is creamier, fresher, and silky smooth. I love the cooling, creamy contrast it provides to all my favorite crunchy, spicy Mexican foods. It’s all about the balance of flavors and textures – and Avocado Crema is indispensable when it comes to spicy dishes. You’ll love it on my Beefy Bean and Cheese Quesadillas!
Avocado Crema is made by blending avocado and sour cream. Cilantro and lime juice keeps it fresh and flavorful. Avocado Crema can also be made with Greek yogurt or Mexican Crema. Crema is the Mexican version of crème fraiche, a soured and thickened cream that is milder than American sour cream. It’s super easy to make in just one step. Check out my recipe for How to Make Crème Fraiche. If you have regular yogurt on hand, check out my recipe on How to Make Greek Yogurt.
My secret to making Avocado Crema luxuriously smooth and silky? Two tablespoons of mayonnaise. Be sure to use the best quality mayo and one that is not strong in flavor. As always, homemade is the best. Check out my recipe for Foolproof Homemade Mayonnaise.
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- 1 medium avocado
- ¼ cup chopped cilantro
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon salt
*You can use Greek yogurt or Mexican Crema (the Mexican version of Crème Fraiche) in place of the sour cream. Click the links for recipes to make your own.
*For a 5-minute Greek yogurt, spoon regular yogurt onto a clean dishtowel that is folded in half. Cover with another dish towel that is folded in half. Let rest for 5 minutes while the excess liquid is absorbed into the towel. Lift off the top towel and scrape up the thickened yogurt.