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avocado crema in a food processor
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3.4 from 23 votes

Avocado Crema

This creamy, tart, avocado-based sauce can be made in just a few minutes in a food processor. While it’s great in Mexican meals like on tacos or enchiladas, try it as a topping for burgers, dip for vegetables, or dressing for salads!
Want to adjust the servings in this recipe to make more or less? Just click on the number next to “servings” and you can easily scale the recipe.
Prep Time10 mins
Total Time10 mins
Course: Sauce
Cuisine: Mexican, Tex Mex
Keyword: taco topping, tex mex
Servings: 10
Calories: 87kcal
Author: Jess Smith via Inquiring Chef
Cost: $3.50


  • Food Processor


  • 2 Avocados, peels and seeds removed
  • 6 sprigs Fresh Cilantro (you can include the stems; if you just want to use cilantro leaves, you’ll need about 1 cup of lightly packed leaves)
  • ½ cup Sour Cream (see note)
  • ½ tsp Salt
  • ¼ cup Water
  • Juice from 1 Lime
  • Cayenne Pepper or Hot Sauce (optional, only if you want this to be spicy)


  • Combine avocados, cilantro, sour cream, salt, water, and lime juice in a food processor.
  • Blend until smooth. Add more water, if needed, until the crema is still thick but pours easily off a spoon.
  • Taste the crema and add some more lime juice or salt, if needed. If you’d like some spice add a pinch of cayenne pepper or some hot sauce.


Sour cream is classic, but for a lighter version, try this with nonfat Greek yogurt. The flavor is slightly more tart and less rich, but still great. 
Avocado crema can be made a few hours ahead. Place it in a bowl or jar and cover tightly with plastic wrap, pressing down to form a tight seal over the crema. (The crema may turn brown anywhere that it comes in contact with air as it sits. Just stir it well before serving.)


Calories: 87kcal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 129mg | Potassium: 218mg | Fiber: 3g | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg