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This Avocado Crema is so versatile and comes together in minutes! It's a delicious, fresh, healthy condiment made with fresh avocado and Greek yogurt.
Recently, Scott and I left our beloved East Coast behind for a spell, traveling across the country, exploring the western region of the U.S. We had a blast visiting family, touring an avocado grove, drinking in a plethora of spectacular beauty (so different than North Carolina) and making a twelve hundred mile road trip up the California Coast and then on to Arizona. Scott loves journaling our trips with photographs; one of my favorite things is getting lots of new culinary inspiration. It happened again on this trip. With Mexico so close to California, we enjoyed the most amazing south-of-the-border cuisine and found delicious South American-inspired restaurants in every city and small burg we passed through. That's how the inspiration for this Avocado Crema recipe came about.
I could hardly wait and, almost before our bags were unpacked, made a batch of Pickled Red Onions. Oh my, they add a fresh, beautiful, gourmet touch to salads, sandwiches, burgers, etc., but they seem to take any Mexican dish right over the top.
Another recipe I've been working on, that was inspired by our West coast culinary adventures, is a Slow-Roasted Mexican Pork. It took a few times to perfect (we've been eating A LOT of pork lately!) but it's amazing, and I'll be sharing the recipe on Monday - be sure to check back. Here's a little sneak preview of one way I've served it.
Today's recipe, Avocado Crema, though fairly common on the west coast with the popular Southwestern cuisine, was actually inspired by a restaurant not far from home. Scott and I had lunch this past week at The Weathervane in Chapel Hill, NC. He ordered the Fish Tacos and when they arrived I noticed a lovely green sauce drizzled over the top. I snictched a tiny taste and knew that I'd be "recreating" when we returned home. It was bright fresh and creamy with fabulous flavor.
I came home and googled "Avocado Crema". The recipes I found are all similar, with avocado, sour cream and lime juice being the common denominators. I decided to be a little daring and substitue Greek yogurt instead of sour cream. I kept working on it, adding a few of my own flavor ideas, till it tasted just right and I served it last night with my Slow-Roasted Mexican Pork. We loved it and it added such fresh, vibrant flavor and color. It's a gorgeous presentation and flavor combination with the Picked Red Onions.
I've been thinking of a zillion ways to use this Avocado Crema. I served a small bowl of it with a fried egg and a slice of whole grain toast; yum! It also makes a delicious, creamy sandwich spread, is wonderful spooned on burgers or grilled chicken and is simply fabulous for dipping with chips. I've even used it as a base for a salad dressing:
3 tablespoons Avocado Crema
1 tablespoon each of white wine vinegar
fresh lime juice and olive oil
a teaspoon of honey
a pinch of sea salt and fresh ground pepper
Add these to a jar and shake, that's it! I served it over a tomato and nectarine salad, but it would be great on just about any salad.
You need a few more ideas? I thought so! How about with steamed summer corn, fresh from the field, or piled high on a sea-salted baked potato (so much prettier than sour cream). A vibrant garnish on your favorite soup, a lovely topping for bruschetta with a thin slice of prosciutto. It's also perfect for crudite dipping!
I'll stop, but be sure to put avocados on your grocery list. Once you make this Avocado Crema and discover how crazy good and incredibly versatile it is, I have a feeling you'll be slipping a few of these alligator-skinned little guys into your basket each time you visit the market; in fact, I know I will!
This Avocado Crema is a super versatile sauce you can use for a myriad of purposes in your cooking.
- 1 large ripe avocado
- ¼ cup Greek yogurt
- 2 tablespoons half & half
- 2 ½ tablespoons freshly squeezed lime juice from about 1 medium lime
- 1 teaspoon honey
- 1 teaspoon Sriracha chili sauce available in most larger grocers in the Asian section.
- 1 medium clove garlic
- ½ cup roughly chopped fresh cilantro
- ½ teaspoon cumin
- ½ teaspoon kosher salt
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Combine avocado and Greek yogurt in the bowl of a food processor. Process for 1 minute until smooth and creamy, scraping down the sides of the bowl half way through.
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Add remaining ingredients and process again for 2 minutes until very smooth and only tiny bits of the cilantro are visible.
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Transfer to a serving bowl or place in an airtight container for storing. Can be stored int the refrigerator for 1-2 days. It will not lose it's vibrant green color.
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If you like the sauce a bit thinner add more half and half, just a little at a time and stir well till it's the right consistency.
See post for serving suggestions
Julie Fleming says
Hi Chris!
Oh my! The avocado crema is delicious! We're having it tonight with your enchiladas , and mexican salsa. My son, and I had to force ourselves to stop taking taste tests! thank you!
Jasleen says
EW! This was so weird. It was the baddest tasting sauce I have ever made. I wonder why it's rated have 5 stars. AND TO ALL FELLOW INDIANS DON'T MAKE THIS BECAUSE YOU WILL REGRET IT!!
Chris Scheuer says
Hi Jasleen,
Sorry this didn't appeal to you. You probably wouldn't like California south of the border cuisine as they serve this sauce with everything.
Jenny says
I just stumbled across your blog while looking for a good way to cook the pork shoulder defrosting in my fridge; now I'll also be making pickled onions and avocado crema tomorrow night! 🙂
I'm curious, have you tried freezing the crema? I know many recipes with milk products don't freeze/defrost well, so I'd guess not. But if for some reason we didn't eat our way through a batch in a couple days, having some on hand in the freezer would be nice.
Thanks for these great recipes-I look forward to exploring your blog more!
Chris Scheuer says
You're very welcome Jenny! Yes, I wouldn't try to freeze the crema. I don't think that would work out too well!
Jasmin says
I love Greek Yogurt in almost any combination, and I'm definitive that I'll make this dish more than once 🙂
jeris says
can you tell me if this avocado crema would be good as a dip?
Chris Scheuer says
I tried this with chips and it's fantastic!
Kiran @ KiranTarun.com says
Love avocado crema, which happens to be one of my go-to dressings! And nice touch with the use of yogurt too 🙂
Debra says
Beautiful, Chris. I bet this crema is more delicious than the one that inspired it. Sounds like you had a great trip. Can't wait for that porky recipe!
lena says
chris , i know i will love this and also the good thing is it is easy to make, just put everything in the processor and blitz!
Claire @ Claire K Creations says
I was already thinking it sounded good then you said 'my slow roasted pulled pork' and I think I may have started drooling. Yum yum yum!
Sandra says
Avocados on my grocery list, check.
Greek yogurt on my grocery list, check.
All other ingredients on hand, check.
Fat lady pants, sadly. check
Marcy says
Do you think this would work without the half and half? All the other ingredients are perfect for my eating 'plan' but I stay away from higher fat milk products. Any chance rice milk might work? I guess I could just try it myself. I LOVE avocados! And I love the photos from all your posts and the recipes are outstanding!
Chris Scheuer says
I think this would work fine without the half and half. Rice milk would be a great substitute.
ami@naivecookcooks says
I love good avocado crema slathering it on almost everything!
spoon-stories says
I love avocado so much and iam happy when i see recipes so delicious! I will try it soon! Thank you dear^^
Sandy M says
Another one I will be trying very soon! I am one of those folks who does NOT like cilantro, but when I make salsa I always substitute parsley. So I'll let you know how that works with this.
Chris Scheuer says
Please let me know. I know there are lots of people out there who are crazy about cilantro. Basil would also give it a very nice flavor, or a combination.
cheri says
Hi Chris, another fabulous avocado recipe, you should write a cookbook on just that subject. This crema will be gracing our table as soon as I can pick up some cilantro.. Thanks again.
Jess @ whatjessicabakednext says
This avocado crema looks divine!
Chris Scheuer says
Thanks Jess!
Angie (@angiesrecipess) says
I can eat the whole jar...no kidding, I really can. Avocado...a magic fruit!
Maureen | Orgasmic Chef says
Beautiful. My brain is swimming with ideas on what else to use this on or with. 🙂
Ginny Hartzler says
How wonderful, beautiful, and versatile!
Madonna/aka/Ms. Lemon says
Love the avocado crema. I would think the yogurt would keep the avocado from turning dark. I have been pickling all my raw onions. They stay so crisp and it takes away that strong bite onions tend to have when they oxidize. Beautiful photos as always.
Madonna
Joyce says
I have not been a fan avocado and have been constantly buying them and end up throwing them away all too often. This recipe gives me hope and tomorrow when we go to the grocery store I will buy a few and try this. Thanks.
gloria says
I love this avocado cream and the pictures are stunning:)
Nancy Carlson says
Hi Chris,
I always love your recipes and your
spectacular pictures...I especially love,
love, love your jar in today's blog...Could
you please tell me where you bought it?
It's the one the Avocado Crema is in...
Thank you..
Sincerely,
Nancy Carlson
Chris Scheuer says
Thanks for your kind words. I appreciate them. The jar with the Avocado Crema is a Weck jar. They are made in Germany but are available in the U.S. as well. I have seen them on Amazon. Here is their website:
I actually bought a few of these jars (including the one in the picture) in London. Our daughter lives there and we visit a couple times a year. One of the things we love to do while we’re there is find some fun things for the blog. When I saw these jars, I fell in love with them too. I’m sure you can get them here in the States and don’t have to travel all the way to London to find them. Although that’s not such a bad thing …… What a great excuse to go!
Monique says
We eat 1/2 an avo each every day!
Yum Chris..thanks!
Muna Kenny says
While reading your post I was recalling all the Indian food that will go so well with your Avocado Crema, and they were plenty! This is a must try 🙂