Creamy, avocado sauce seasoned lightly with salt, pepper, and lime is one of the simplest recipes I’ve made this year and yet, it stands out as truly amazing. If you trust me on nothing else, take my word on this recipe, and buy a couple of avocados as soon as possible.
If you like guacamole but occasionally find yourself in the need of something with a smoother texture, Avocado Cream Sauce is the recipe you need. It reminds me a little of the taste you get when your guacamole mixes with sour cream in a burrito or taco.
Tangy, smooth and rich without being heavy, avocado cream sauce is one of my new favorite things.
It pairs well with Mexican and Southwestern Flavors along with just about any kind of meat. Drizzled on top or used as a dipping sauce, there’s no limit to the number of ways you can serve this avocado cream sauce.
On top of being completely delicious, this sauce couldn’t be any easier to make. Simply pop two peeled ripe avocados in a blender with sour cream, lime juice and garlic and blend until smooth.
If you prefer, you can also use Greek yogurt in the avocado cream sauce instead of sour cream. I’ve tried the sauce both ways and enjoyed them equally. If you’re using Greek yogurt just be sure to use a variety that’s both plain AND unsweetened.
I garnished the finished sauce with fresh chopped cilantro leaves but it’s absolutely not necessary. The finished sauce is delicious served just as is.
This sauce stores in well in the fridge for up to two days as long as it’s covered tightly with plastic wrap. Whenever we make avocado cream sauce it never seems to last long enough to have leftovers to worry about. We ate each and every last drop of the sauce each time I made it.
Equal parts tangy and creamy with a velvety texture, this sauce could also be called “Avocado Crema” if you’re feeling fancy.
Whatever you call it, this sauce is absolutely finger licking fantastic. The next two recipes I share are going to feature the ultimate meats for dipping into what’s sure to be your new favorite avocado sauce.
Update: the recipes I hinted at above are now available on the site! Go give Chipotle Chicken Kabobs and Bacon Wrapped Shrimp Kabobs with this avocado cream sauce a try right away! You won’t be sorry.
Avocado cream sauce is thin enough to act as a dipping sauce but substantial enough to hold up on tacos, burritos, nachos and tons of other dishes.
I also recommend that you try this sauce with crispy baked potatoes, roasted vegetables, in a breakfast taco, over, under, or with almost anything you might like to dip into it. You could even go truly avocado crazy and dip Avocado Egg Rolls into this crema.
Seriously, however you might think to serve it, it will work. We made this sauce twice in as many days and it was gone in minutes. None of us could resist it! It’s by far one of my new favorite ways to prepare avocados.
Have you ever put avocado in a dessert recipe or a smoothie? My friend Rebecca’s Fudgsicle Frosties recipe uses avocado for creaminess rather than heavy cream or milk and the results have to be tasted to be believed.
I like avocados in my fruit smoothies, too, like this Apple Avocado Banana Grape Smoothie I shared several years ago. The avocados make the smoothie creamy and rich without adding any avocado-y flavor at all!
- 2 large ripe avocados halved and pitted
- 1 cup greek yogurt or sour cream
- 2 large cloves garlic minced
- juice from 2 limes about 3-4 tablespoons worth
- 1/4 - 1/2 teaspoon kosher salt adjust to taste
- 1/8 teaspoon freshly cracked black pepper
- Place the avocado, yogurt, garlic, and lime juice in the blender. Process until completely smooth. Season with salt and pepper, according to taste. Transfer to a serving dish and serve immediately or cover tightly, pressing plastic wrap against the surface of the sauce before covering with an airtight lid. Sauce will keep well in the refrigerator for up to 48 hours, if you can make it last that long. Enjoy!