Avocado Crema with Lime and Cilantro

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Avocado Crema with Lime and Cilantro is the perfect creamy pairing for all your Mexican and Tex-Mex food recipes. It’s tangy and slightly spicy with a hint of chipotle’s smoky heat. Seriously, it was all I could do to not just eat it straight out of the bowl with a spoon. Well, maybe I had a few bites. 😉

Close up of Avocado Crema in a mason jar with taco salad blurred in the background and sliced limes in the foreground.

Just do yourself a favor, and make this sauce as soon as possible. If you love avocados, I pinky promise you won't regret it, and I do believe Avocado Crema will become one of your favorite all around sauces. I've been making variations of this for years, and this particular version is my favorite.

Fresh avocados, cilantro, and garlic combine with Greek yogurt (or sour cream), salt and pepper, cumin, and chipotle for out of this world flavor in the creamiest dip. You can thank your avocado for all that creamy goodness. Do make sure your avocado is ripe, otherwise the crema will have hard chunks rather than being silky smooth.

You’ll also love how easy this recipe is to make in your food processor. Since it does all the work for you, it only takes about fifteen minutes from start to finish. And by finished, I mean the dressing is in the fridge, and the dishes are done.

You'll want to check out our Cinco de Mayo collection of recipes for ideas on using this sauce or dip.

Hand holding a mason jar of Avocado Crema above a wood cutting board with salad blurred in the background.

FAQs:

What if I don't like cilantro?

Simply omit it, or substitute flat leaf parsley.

How do I know if my avocado is ripe?

Your avocado should have a slight give when you lightly squeeze it. If there is no give, it's not ripe yet. If it feels mushy, leave it alone.

Can I make Avocado Crema ahead of time?

Yes, in fact, you should make it at least thirty minutes before you want to use it. You want the flavors to have a chance to mingle for a bit and fully develop.

How long can I store Avocado Crema?

Store it in an airtight container in the refrigerator for up to 3 days. If it becomes slightly discolored from exposure to the air, simply stir well before serving. The flavor won't be affected.

What is chipotle powder?

Chipotle powder is made from drying and smoking jalapeño peppers, then crushing them into a powder. I love the smoky heat from the chipotle powder, but if you can’t tolerate spicy, substitute smoked paprika to still give the Crema a smoky depth of flavor without the heat.

How to Prepare Avocado Crema:

Ingredients for avocado crema on a cutting board, including: avocado, garlic, cilantro, lime, sour cream, and spices. — You will need these ingredients.

Cut the limes in half, and squeeze the juice into the bowl of the food processor. Smash the garlic clove with the side of a knife (carefully), remove the paper peel, and add the garlic to the lime juice in the bowl. Add the cilantro leaves to the food processor, and pulse everything together until finely chopped. You will need to scrape down the sides a few times.
Cut the avocados in half, and remove the pit. Use a spoon to scoop out the avocado flesh. Chop each half into a few pieces, place in the food processor, and blend until fairly smooth. It’s okay if there are still a couple of avocado chunks. Again, you will need to scrape the sides a couple times.
Add the Greek yogurt and seasonings, and finish blending until smooth. If you want a thinner consistency, add a little water or avocado oil until desired consistency is reached.
Do make sure to refrigerate for at least thirty minutes before serving. You can place the crema in a condiment squeeze bottle or mason jar for easy storage.

Overhead shot of lime juice, cilantro, and smashed galic in the bowl of a food processor. — Add lime juice, garlic, and cilantro.

Blended cilantro, lime juice, and garlic in the bowl of a food processor. — Add lime juice, garlic, and cilantro.

Serving Suggestions:

Use Avocado Crema with Chipotle for:

topping fish tacos, minced meat tacos, nachos, or burritos.
as the dressing for a taco salad or burrito bowl.
for topping Mexican Stuffed Peppers or Chicken Tortilla Soup.
as a dipping sauce for tortilla chips or veggie strips.
a drizzle of flavor on a Mexican pizza or tostada.
topping huevos rancheros.
taking your BLT or veggie burger to a whole new level.
a dip for next level roasted potatoes.

A mason jar of Avocado Crema on a wood cutting board next to a bowl of salad and sliced limes.

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Recipe Notes:

If you want a thinner consistency, blend in a little avocado olive oil or water.
If you prefer sour cream, you can substitute it for the Greek yogurt.
Mason jars are my go to for storing thicker sauces like this.
If you like to create a pretty drizzle for a nice presentation, simply store the crema in a condiment squeeze bottle.

Did you make this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or a review in the comments section at the bottom of the page. Are you following along on Pinterest, Instagram, or Facebook?

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Fresh Guacamole

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Avocado Crema with Lime and Cilantro

Yield: 2 cups

Prep Time: 10 minutes

Additional Time: 30 minutes

Total Time: 40 minutes

Avocado Crema with Lime and Cilantro is the perfect creamy pairing for all your Mexican and Tex-Mex food recipes. It’s tangy, creamy, and slightly spicy with a hint of chipotle’s smoky heat.

Ingredients

2 limes, juiced
1 clove garlic, smashed
⅓ cup cilantro leaves
2 medium avocados
1 cup Greek yogurt
2 teaspoons cumin
1 teaspoon black pepper
½ teaspoon Himalayan pink salt
½ teaspoon chipotle powder

Instructions

Cut the limes in half, and squeeze the juice into the bowl of the food processor. Smash the garlic clove with the side of a knife (carefully), remove the paper peel, and add the garlic to the lime juice in the bowl. Add the cilantro leaves to the food processor, and pulse everything together until finely chopped. You will need to scrape down the sides a few times.
Cut the avocados in half, and remove the pit. Use a spoon to scoop out the avocado flesh. Chop each half into a few pieces, place in the food processor, and blend until fairly smooth. It’s okay if there are still a couple of avocado chunks. Again, you will need to scrape the sides a couple times.
Add the Greek yogurt and seasonings, and finish blending until smooth. If you want a thinner consistency, add a little water or avocado oil until desired consistency is reached.
Do make sure to refrigerate for at least thirty minutes before serving. You can place the crema in a condiment squeeze bottle or mason jar for easy storage.

Notes

If you want a thinner consistency, blend in a little avocado olive oil or water.
If you prefer sour cream, you can substitute it for the Greek yogurt.
If you don't like cilantro, simply omit it or substitute flat leaf parsley.

Nutrition Information

Yield 8 Serving Size ¼ cup
Amount Per Serving Calories 106Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 1mgSodium 117mgCarbohydrates 8gFiber 4gSugar 2gProtein 4g

Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.