I’m sharing my Avocado Crema with Garlic and Lime, an unexpected twist on a classic Avocado Sauce that uses a clever garlicky-lime technique.

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I make a mean Avocado Crema that sneaks up on you. It’s silky yet punchy, brightened by fresh lime juice and built on ripe avocados, and somehow it feels both simple and oddly rebellious.

You think you know guacamole, then this sauce appears and makes you rethink tacos, roasted veggies, even plain rice. I can’t explain why it hits different, maybe the tang or the way it clings to every bite, but once you try it you start adding it to things you swore you’d never dress up.

This Avocado Crema is the kind of easy trick you keep coming back to.

Ingredients

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Creamy avocado gives healthy fats, fiber, and a rich base, it’s not sweet but buttery.
Adds tang, protein and silkiness.
Greek yogurt gives more protein less fat.
Bright lime juice brings acidity, a fresh sour kick that wakes everything up.
Garlic adds savory depth, a warm punch, use sparingly or it’ll dominate.
Herbaceous cilantro adds citrusy green notes, honestly some people love it some hate it.
Jalapeño brings heat and brightness, seeds make it hotter so remove them.
Thin with cold water or milk to loosen texture, milk adds creamier mouthfeel.

Ingredient Quantities

2 ripe avocados

1/2 cup mexican crema or plain greek yogurt

2 tablespoons fresh lime juice (about 1 lime)

1 small garlic clove

1/4 cup fresh cilantro leaves

1 small jalapeño (optional)

1/2 teaspoon kosher salt

2 to 4 tablespoons cold water or milk

1/8 teaspoon ground black pepper (optional)

How to Make this

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1. Halve and pit 2 ripe avocados, scoop the flesh into a food processor or blender (or a medium bowl if you wanna mash by hand).

2. Add 1/2 cup Mexican crema or plain Greek yogurt, 2 tablespoons fresh lime juice, 1 small garlic clove (minced or grated), 1/4 cup fresh cilantro leaves, the small jalapeño (seed and remove membranes for less heat, or leave them for more kick), 1/2 teaspoon kosher salt and 1/8 teaspoon ground black pepper if using.

3. Pulse or blend until creamy. Don’t overdo it though, over-blending can make it warm and mushy; stop when it’s mostly smooth but still bright.

4. With the machine running or while stirring, add 2 tablespoons cold water or milk, then check the texture. Add up to 2 more tablespoons (total 4) until you reach a pourable, drizzly crema.

5. Taste and tweak: add more salt for punch, more lime for brightness, or more jalapeño if you want heat. Simple tweaks make a big difference.

6. If you prefer a chunkier crema, mash the avocados with a fork first and fold in the crema/yogurt and other ingredients instead of blending.

7. Transfer to a bowl and press plastic wrap right onto the surface to limit browning, then chill at least 15 minutes so the flavors settle.

8. Store leftovers in an airtight container in the fridge up to 2 days, stir before serving and squeeze a little lime over the top if it starts to brown.

Equipment Needed

1. Food processor or blender (or a medium bowl and fork if you wanna mash by hand)
2. Sharp chef knife
3. Cutting board
4. Measuring cups and measuring spoons
5. Citrus juicer or reamer (a fork works in a pinch)
6. Garlic press or microplane grater
7. Rubber spatula or spoon for scraping and stirring
8. Plastic wrap and an airtight container for storing leftovers

FAQ

Q: How long will the crema keep in the fridge? A: It keeps 2 to 3 days in an airtight container. To slow browning press plastic wrap directly on the surface and squeeze a little extra lime juice on top, but expect some color change after day 2.

Q: Can I use Greek yogurt instead of Mexican crema? A: Yes. Plain Greek yogurt works great, it's tangier and thicker so just add 1 to 3 tablespoons of cold water or milk to reach the creamy texture you want.

Q: How do I make it spicier or milder? A: For milder, remove the jalapeño seeds and ribs. For more heat use the whole jalapeño, add a serrano, or a pinch of cayenne. Taste as you go, dont overdo it.

Q: My avocados arent ripe, what can I do? A: Best is to ripen them first in a paper bag with a banana or apple at room temp for 1 to 3 days. If you need something now, use a ripe frozen avocado or blend with a little mayo or yogurt to mask firmness, but the flavor wont be as good.

Q: Can I make this ahead for a party? A: Yes you can make it a few hours ahead. Store in an airtight container with plastic pressed to the surface and a squeeze of lime. Give it a quick stir before serving.

Q: Is this crema vegan or gluten free? A: It's naturally gluten free. To make it vegan swap the Mexican crema for a plant based yogurt or coconut crema, and check labels if using store products.

Creamy Avocado Crema Recipe Substitutions and Variations

Mexican crema or plain Greek yogurt: swap with sour cream, crème fraîche, or full-fat plain yogurt. Use 1:1 for sour cream or crème fraîche, yogurt may be thinner so drain a bit if you want thicker crema.
Fresh lime juice: swap with fresh lemon juice for the closest taste, or try white wine vinegar or apple cider vinegar. Start with half the amount for vinegar then taste.
Cilantro: swap with flat-leaf parsley, fresh basil, or chopped green onion (scallion). Parsley keeps it bright, basil is sweeter, scallion adds a mild oniony kick.
Small jalapeño: swap with serrano for more heat, poblano or Anaheim for milder flavor, or a pinch of cayenne/red pepper flakes if you want heat without chunks. Remove seeds to reduce spiciness.

Pro Tips

– Let the avocados be just ripe, not mushy. If theyre a little firm, stick them in a paper bag with a banana or apple for a day to speed ripening. If one is too brown inside, scoop the good parts and hide the brown with extra lime and a bit more crema or yogurt.

– Keep the crema bright and green by pressing plastic wrap right onto the surface before chilling, and squeeze a little extra lime just before serving if it starts to dull. If it gets a bit brown, a quick stir and another hit of lime fixes it.

– For texture control, pulse or mash, dont over-blend. If you want silky, blend in very short bursts and add the cold water or milk slowly until drizzly. For chunkier, mash the avos with a fork first and fold in the crema so you still get little chunks.

– Taste and tweak at the end not before. Salt makes avocado pop, lime adds brightness, and jalapeño adds heat so add them bit by bit. If garlic is too sharp, grate it fine and let it sit a few minutes before mixing so the flavor settles.

– Make-ahead and revive: store airtight up to 48 hours with plastic on the surface. To freshen leftovers stir in a spoonful of yogurt or a splash of water and another squeeze of lime, that brings the flavor back to life.

Creamy Avocado Crema Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’m sharing my Avocado Crema with Garlic and Lime, an unexpected twist on a classic Avocado Sauce that uses a clever garlicky-lime technique.

Servings

servings

Calories

150

kcal

Equipment: 1. Food processor or blender (or a medium bowl and fork if you wanna mash by hand)
2. Sharp chef knife
3. Cutting board
4. Measuring cups and measuring spoons
5. Citrus juicer or reamer (a fork works in a pinch)
6. Garlic press or microplane grater
7. Rubber spatula or spoon for scraping and stirring
8. Plastic wrap and an airtight container for storing leftovers

Ingredients

2 ripe avocados
1/2 cup mexican crema or plain greek yogurt
2 tablespoons fresh lime juice (about 1 lime)
1 small garlic clove
1/4 cup fresh cilantro leaves
1 small jalapeño (optional)
1/2 teaspoon kosher salt
2 to 4 tablespoons cold water or milk
1/8 teaspoon ground black pepper (optional)

Directions

Halve and pit 2 ripe avocados, scoop the flesh into a food processor or blender (or a medium bowl if you wanna mash by hand).
Add 1/2 cup Mexican crema or plain Greek yogurt, 2 tablespoons fresh lime juice, 1 small garlic clove (minced or grated), 1/4 cup fresh cilantro leaves, the small jalapeño (seed and remove membranes for less heat, or leave them for more kick), 1/2 teaspoon kosher salt and 1/8 teaspoon ground black pepper if using.
Pulse or blend until creamy. Don’t overdo it though, over-blending can make it warm and mushy; stop when it’s mostly smooth but still bright.
With the machine running or while stirring, add 2 tablespoons cold water or milk, then check the texture. Add up to 2 more tablespoons (total 4) until you reach a pourable, drizzly crema.
Taste and tweak: add more salt for punch, more lime for brightness, or more jalapeño if you want heat. Simple tweaks make a big difference.
If you prefer a chunkier crema, mash the avocados with a fork first and fold in the crema/yogurt and other ingredients instead of blending.
Transfer to a bowl and press plastic wrap right onto the surface to limit browning, then chill at least 15 minutes so the flavors settle.
Store leftovers in an airtight container in the fridge up to 2 days, stir before serving and squeeze a little lime over the top if it starts to brown.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.