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.
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.
Avocado Sauce for Tacos
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 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 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.
Avocado Sauce Recipe
- 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.
- The sauce will keep well in the refrigerator for up to 48 hours, if you can make it last that long.
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
- 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
Instructions
- 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!
Nutrition
{originally published 2/5/15 – recipe notes and photos updated 4/4/23}
recipe lightly adapted from and with thanks to Annie’s Eats
Big Dude says
This sounds delicious Mary
sylvie amésée says
I think I'll try this sauce with jacket potatoes, it makes sense for me !
Chris says
This one would be perfect for chicken fajitas and stuff like that. I usually add 1/2 of an avocado to my fire roasted chile ranch dressing for a great avocado dressing but yours is quicker to make and probably just as good. I'll try it out.
Sharon says
Can you add jalapeños for a little kick?
Mary Younkin says
I bet that would be tasty, Sharon!
Anonymous says
The amount of garlic is way too much, it gave me a headache! Next time I'll leave the garlic out completely or just add one..
Randy says
This is a variation Of Ninfa’s green sauce. She served it in her widely popular restaurant in Houston. It is wonderful used as a dipping sauce for these shrimp
Jacqui says
Will the color change if i make it a day ahead of time?
Mary says
I honestly don’t know! We tend to eat it right away.
Elaine Rios says
Regarding the Greek yogurt, what kind? Low fator plain?
Mary says
I always use full-fat dairy products.
Cresencia S. Laurel says
It’s nutrilicious
Krysts says
Very good! Will make again
Mary Younkin says
I’m so glad you like it, Krysts.
Anne Crawford says
This was absolutely delicious! I served it as a dip for black eyed pea fritters.
Mary Younkin says
I’m so glad that you love it, Anne!
Teena Hicks says
This is super easy and very delicious. made it for street tacos and it was good with steak and shrimp. Everyone was dipping chips in it too. I will definitely make it again
Mary Younkin says
I’m so glad that you love the sauce, Teena!
Layton says
I live in Las Vegas and there’s a restaurant here called Tacos El Gordo and it’s literally one of my favorite Mexican restaurants due to their sinful carne asada fries! Anyway, they top the fries with this sauce and I’m so happy I found the recipe and even more happy that it’s so simple! Can’t wait to make this for tacos for dinner tomorrow. Thanks for sharing!!
Mary Younkin says
I hope that you love the sauce as much as we do, Layton!
lurker says
awesome!
Mary Younkin says
I’m so glad that you like the sauce!
Debbie Morgan says
This was an awesome recipe! Enjoyed it with boiled shrimp and also with black bean and corn salsa and chips!
Debbie Morgan says
Delicious with boiled shrimp and black bean and corn salsa and chips!
Mary Younkin says
Sounds tasty, Debbie.
Debbie says
Is the avacado sturdy enough to use in an enchilala?
Mary Younkin says
I have no idea how that might work when baked, Debbie, but it would be delicious drizzled on top.
Susan says
Delicious!
Mary Younkin says
I’m glad you like the sauce, Susan.
Nancy says
Drizzled on toast topped with a sliced tomato
Mary Younkin says
Mmmmm, that sounds fantastic, Nancy.
Tama says
Can you substitute lemon for lime?
Mary Younkin says
It will change the final flavor, Tama, but it should work fine.