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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.
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 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 and this delicious Fresh Corn Dip with Bacon and Avocado.
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
- 1/4 – 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
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 2/5/15 – recipe notes and photos updated 4/4/23}
recipe lightly adapted from and with thanks to Annie’s Eats
Very good yet not so heavy. Used it with baked Mahi Mahi. Thank you.
I’m glad you like the sauce, Virginia.
This was so good! I added some cumin and it was delish! Thank you!
I’m thrilled you like it, Melanie!
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!
I’m so glad that you’re enjoying the avocado sauce, Rebecca!
Thank you 😊 , very good
I’m glad you like the sauce, Krissy!
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.
I’m so glad you liked it, Ron.
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!
I’m so glad that you like the sauce, Mark!
Absolutely delicious. My family loves this with fish tacos.
Sooo good!
I’m so glad you’re enjoying the avocado sauce, Alicia!
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!
I’m so happy you like it, Kay!
Amazingly flavorful. I made exactly as written and wouldn’t change a thing. Great addition for diabetics for lots of recipes. AMAZING!
Thank you
I’m glad you like it, Tony!
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!
mmmmmm, that sounds awesome, Gary. I’m glad you’re enjoying it.
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.?
I honestly don’t think this will freeze well, Janet. It’s worth testing with a small portion though. If you try it, let me know what you think!
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!!
We love it too! I’m glad you’re enjoying the sauce, Layton.
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!
Loved the avocado cream over mediterranean Sea bass. I served both on a bed of Spanish herbed rice. Delicious!
Oh that sounds amazing, Sam!
Amazing on any type of taco , nacho ,fajita or enchiladas… It’s that taste you been missing 😏
I completely agree, Tammy.
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.
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!
Would frozen avocado work in this recipe?
Thank you!
I haven’t tried that, but I’m guessing it will work fine, Marci.
For the avocado cream sauce for tacos it didn’t include the ingredients measurements.
Will you email me that. Thanks
There is a printable recipe card at the bottom of the post. It includes all ingredient amounts, Stephany.
Made the recipe as written and it is fabulous. I used Greek Yogurt. Will be great as a dip for tortilla chips and veggies as well as on tacos and other dishes.
I’m glad you are enjoying the sauce, Tom!
How long does this last in the fridge?
This will keep nicely for a few days, Shannon.