Avocado Lime Crema
Smooth and creamy with the perfect zing of lime, this easy Avocado Crema recipe is a delicious and lighter alternative to guacamole. It makes a great dip for tortilla chips, a perfect topping for nachos and tacos (like my chicken tinga tacos), as well as grilled meats and roasted veggies, and so much more. The flavors are kept simple, too, so it’s sure to be a hit with even the pickiest eaters!
Delicious Details
- Cuisine Inspiration: Mexican
- Primary Cooking Method: No-cook, Blender
- Dietary Info: Gluten-free
- Skill Level: Easy
While salsa, guacamole, and sour cream might be your typical taco toppings, sometimes you just want a little change of pace. That’s why I love avocado crema. You’ve already got some spice in your meal, and the chunky freshness of salsa. So instead of more of the same from guac, try this alternative that still gives you the richness of avocado, but with a tangy lime twist, and the creaminess of Greek yogurt.
And this avocado lime crema isn’t just for tacos and nachos. I whip up a batch almost every week, whether I’m dolloping it on a grilled steak, drizzling it over roasted veggies, or using it to balance the sassy, saucy flavor of barbecue chicken. You’ll find so many ways to use it!
The Best Avocado Crema With Greek Yogurt
Here’s why you’ll love it…
- Perfect for picky eaters. While my kid-friendly guacamole is free of too many chunks or too much spice, this is completely smooth and heat-free. It’s a great option for those who don’t like spicy food or raw onions and garlic.
- A few simple ingredients. You only need three ingredients, plus a little salt. It’s simple, but with plenty of flavor. Plus, it is made with Greek yogurt, keeping it light and fresh.
- Serve it with everything. Besides topping tacos and nachos, it’s perfect to set out for dipping chips or as something different than your usual dips for veggies. You can dollop some on top of a burrito bowl, or even spread it on a burger. I especially love it on BBQ chicken sandwiches. Keep reading for even more serving ideas.
Recipe Ingredients
Here’s a quick rundown of what you’ll need to whip up a quick batch of avocado crema, with a few notes and tips. Scroll down to the recipe card for the full amounts and instructions.
- Avocado: Just one ripe avocado is all you need. When you press on the skin, you’ll want it to give slightly, but not be mushy, and if you pop out the stem, it should be bright green in the little hole. If your avocado is too firm, you’ll want to give it a couple more days to ripen before you try to make this recipe.
- Greek yogurt: Be sure to use plain, not flavored or sweetened. Nonfat or low-fat yogurt makes it lighter, while whole milk yogurt or even sour cream give you a richer result.
- Fresh lime juice: I do not recommend bottled lime juice, as it will make the avocado cream too bitter. You only need two tablespoons, or about one lime, though you could add extra if you want to thin it out a bit.
- Salt: Just add a bit to your taste.
🍴 In the Cupcakes & Kale Chips Kitchen…
- Blender or Food Processor: I love using my Blendtec blender with the Twister jar to make this recipe, but a mini food processor is also a great option.
- Citrus Juicer: One of my favorite kitchen gadgets, a handheld citrus squeezer makes it quick and easy to get the maximum juice out of your limes.
- Mini Spatulas: I love this colorful set of spatulas for scooping stuff out of measuring cups, scraping down the sides of a blender or food processor, or spreading a dip into a bowl.
How to Make Avocado Lime Crema
- Combine ingredients. All you need to do is cut your avocado open, remove the pit, and scoop it into a small food processor, blender, or even a bowl. Add the Greek yogurt, lime juice, and a pinch of salt.
- Blend or process. Then puree until smooth and creamy. Season to taste with additional salt, if needed, and enjoy!
Will Avocado Crema Turn Brown?
The acid from the lime and Greek yogurt helps prevent the avocado from browning. However, if you are not going to eat it right away, press plastic wrap against the surface of the avocado crema to seal out the air that causes it to turn brown, and you will further minimize any discoloration. I also love my Guac Lock so I can make a batch and use it all week while keeping it nice and green.
Proper Storage
If sealed airtight as recommended and kept in the refrigerator, it will last up to about three days. Even if slightly discolored, it is still safe to eat. You may want to stir it before eating. I do not recommend freezing it, as it will become watery after freezing and thawing.
Make it a Meal
Whip up this easy avocado crema recipe to serve as a dip or topping for pretty much anything. It’s great simply to go along with veggies or tortilla chips, or in place of the traditional avocado mash when you make Gluten Free Avocado Toast. But we also like to make it with many dinners that we love! Here are some ideas:
- Top tacos and more. Of course, we always use avocado crema when we have Fish Stick Tacos or make a big batch of Instant Pot Ground Beef Tacos. However, it’s also good on other Mexican favorites, from Sheet Pan Chicken Nachos to Chicken Enchiladas.
- Use it as a dip. My kids love dunking Hot Dog Taquitos and more traditional Air Fryer Chicken Taquitos. But it’s also good for sides like Pepper Jack Cauliflower Tots or Chili Lime Roasted Sweet Potatoes.
- Pair it with barbecue. I love the cool and creamy contrast with the spice of barbecue sauce, so one of my favorite meals is piling Slow Cooker BBQ Chicken and Pineapple Coleslaw on Gluten Free Hamburger Buns with a dollop of avocado lime crema.
- Serve with steak. You can make an amazing grain bowl by spooning Chili Lime Steak Bites over rice with crema and Roasted Cauliflower. Or grill some Flat Iron Steaks to have with Loaded Baked Potatoes that you’ve swapped the sour cream for avocado crema.
More Greek Yogurt Dips
Avocado Crema
Ingredients
- one avocado
- 1/2 cup plain Greek yogurt (can also use sour cream)
- 2 Tablespoons fresh lime juice
- salt , to taste
Instructions
- Slice one avocado in half lengthwise. Remove the pit and scoop out the flesh into a small food processor or blender.
- Add 1/2 cup plain Greek yogurt, 2 Tablespoons fresh lime juice, and a pinch of salt, then puree until smooth. Add more lime juice, if desired, to adjust the consistency. Adjust seasoning to taste with salt, if needed.
- Serve immediately or store in the refrigerator for up to 3 days with plastic wrap pressed to the surface to prevent browning.
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The only thing I find wrong with the recipe is that “one” avocado can be anything from a small Haas to a Brogdon or other large size fruit. How about a measurement for the main ingredient?
This is a pretty flexible recipe. I usually use a Haas avocado, but even sometimes when using the same size one, I find that it may need a little extra lime juice, depending on how ripe it is or its exact flavor. Feel free to adjust to your desired flavor and consistency.