Avocado Cream Sauce

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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.

Creamy Avocado Sauce recipe by Barefeet In The Kitchen

Avocado Sauce

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 freshly 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.

Avocado Cream Sauce ingredients

Avocado Crema

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.

The 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 potatoesroasted 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.

Creamy Avocado Sauce - perfect for dipping, drizzling, dunking, and serving with all of your favorite foods! recipe by Barefeet In The Kitchen

Avocado Recipes

When it comes to cooking with avocados, it can be fun to think outside the guacamole box with Avocado Chicken Salad, Bacon Avocado Tomato Pasta Salad, and this delicious Fresh Corn Dip with Bacon and Avocado.

I like avocados in my fruit smoothies, too, like this Apple Avocado Banana Grape Smoothie I shared several years ago. Avocados can work to make smoothies creamy and rich without adding any avocado-y flavor at all.

Avocado Cream Sauce ingredients in blender

Avocado Cream Sauce Recipe

  1. Place the avocado, yogurt, garlic, and lime juice in the blender. Process until completely smooth. Season with salt and pepper, according to taste.
  2. 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.
  3. The sauce will keep well in the refrigerator for up to 48 hours, if you can make it last that long.

Avocado Cream Sauce in blender

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Avocado Cream Sauce

Avocado Cream Sauce

4.92 from 25 votes
Recipe lightly adapted from and with thanks to Annie's Eats
Pin Print Review
Prep Time: 5 mins
Total Time: 5 mins
Servings: 10 servings, about 2 and a ½ cups worth


  • 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
  • ¼ - 1/2 teaspoon kosher salt adjust to taste
  • 1/8 teaspoon freshly ground 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!


Calories: 110kcal · Carbohydrates: 4g · Protein: 1g · Fat: 10g · Saturated Fat: 4g · Cholesterol: 12mg · Sodium: 196mg · Potassium: 227mg · Fiber: 3g · Sugar: 1g · Vitamin A: 202IU · Vitamin C: 4mg · Calcium: 31mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 2/5/15 – recipe notes and photos updated 8/28/20}

Avocado Cream Sauce


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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Rebecca Mejia says

    I made this exactly as written and it was AMAZING! I had it with Birria tacos and I can’t wait to make it again with other dishes!5 stars

  2. Ron says

    Tastes quite nice. Because greek yogurt is a bit on the thicker side, I used half, and the other half Mexican crema, which is quite thin, and it gave it the perfect consistency.

    I actually put it into a squeeze bottle which is perfect for any dish. I did some keto street tacos, and this is a great addition.4 stars

  3. Mark C says

    I happened to come across your recipe when looking for something new to use the leftover mascarpone cheese I made a week ago. Took a chance and used that as a substitute for the sour cream. I added 1/4 cup powered sugar before blending. I left out 1/2 on one avocodo to dice and turn in after blended. It gave your recipe a very special tangy ‘zip’. It was very well received and several asked for the recipe. Thank you!5 stars

  4. Kay says

    This is unbelievably FANTASTIC! So creamy and amazing with tortilla chips or on tacos/ nachos. I do not love cilantro or red onion so I tried this as a guacamole-esque substitution once- I became instantly obsessed and make it all of the time now! Yum!5 stars

  5. Tony says

    Amazingly flavorful. I made exactly as written and wouldn’t change a thing. Great addition for diabetics for lots of recipes. AMAZING!
    Thank you5 stars

  6. Gary Scott says

    I make this recipe with one addition: i add about half of a Jalapeno seeds and pith removed for less spicy but even without the addition of the Jalapeno it is amazing. One other thing to note is, you can use Mexican Crema as well as I have before 5 stars on the recipe Delicious!5 stars

  7. Janet says

    I made this and my husband and I both raved about the flavor it added to linguini! Do you think it would freeze? I would love to have this available to flavor chicken, fish, etc.?

  8. Layton says

    I’ve been making this sauce to go on top of my shrimp tacos for the past 3 years now and it truly is the best ever! Thanks for sharing!!5 stars

  9. Tara says

    I used sour cream and stirred in some chili powder. Cumin or chipolte would also be yummy for a little more spice! I halved the recipe and it made a lot!5 stars

  10. Tammy Doukoure says

    Amazing on any type of taco , nacho ,fajita or enchiladas… It’s that taste you been missing 😏5 stars

  11. Chey505 says

    Made this for our beef fajita cookout as part of the topping choices. This was delicious and was eaten/enjoyed by all. I thinned enough with some water to dispense from a food squirt bottle. Perfect! …. and just an FYI – the season in NM has changed from Summer to Chile Season. I do believe you know what that means – fresh roasting green chile aroma everywhere! 🙂 yum! Thank you for the awesome recipe offerings that you share. So easy and so delicious.5 stars

    • Mary Younkin says

      Great idea. OHH Chile Season, you do know that is my favorite! I am loving the midwest but I can smell that aroma just reading your words here!