Go Back
–+ servings
Tried this recipe?Please rate the recipe by clicking the stars below
Creamy avocado dip in a white bowl garnished with a fresh parsley leaf

Creamy Avocado Dip | Avocado Crema

Shweta Arora
Creamy avocado dip or Avocado crema is made with fresh ingredients and takes just 5 minutes to whip in your food processor or blender! It's light, creamy, tangy, super delicious, and perfect with Mexican recipes. Serve it as dipping sauce or salad dressing!!
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Appetizer, Sauces
Cuisine Mexican
Servings 8 servings
Calories 97 kcal

Equipment

  • Food processor

Ingredients
  

  • 2 ripe avocados
  • ¼ cup sour-cream or full fat plain yogurt or greek yogurt
  • ½-1 jalapeños de-seeded, adjust to taste
  • 1 clove garlic
  • ½ lemon juiced, adjust to taste
  • ¼ cup cilantro leaves
  • ⅛ teaspoon pepper powder adjust to taste
  • ½ teaspoon salt adjust to taste
  • ¼ teaspoon cumin powder

Instructions
 

  • Cut the avocados in half lengthwise and take off the the pit. Scoop out the green pulp (flesh) from each half.
  • Add all of the ingredients, avocados, sour cream, jalapeno, garlic, cilantro leaves, salt, pepper, cumin powder and lemon/lime juice to a blender or food processor.
  • Blend until smooth and creamy. Remove it in a serving bowl and serve immediately or cover and keep refrigerated until ready to serve.

Notes

** Make about 1 cup total. 
Use ripe avocados - Underripe avocados don’t blend well and will make the dip taste slightly bitter.
For a lighter version - replace sour cream with nonfat Greek yogurt. The flavor will vary, slightly more tart but still great. 
Dip consistency -  If it's too thick, add 1 tablespoon of water at a time until it reaches your desired consistency. If it's thin, blend in another half of an avocado, or a tablespoon or two of sour cream at a time until you reach the desired consistency. 
Make it Vegan -replace sour cream with a plant-based alternative or vegan yogurt.
Storage - Store for 3-4 days in the fridge in an airtight container with plastic wrap pressed directly to the surface to prevent it from browning. Minimize air exposure as much as possible. Remove any browned parts and mix well before serving. The dip is still good to be served.

Nutrition

Calories: 97kcal | Carbohydrates: 5g | Protein: 1g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 155mg | Potassium: 271mg | Fiber: 4g | Sugar: 1g | Vitamin A: 177IU | Vitamin C: 10mg | Calcium: 18mg | Iron: 1mg
Tried this recipe?Mention @shwetainthekitchen or tag #shwetainthekitchen!
Follow me on YouTube!Subscribe to my channel to get the latest Recipe Video updates.