Avocado Crema with Greek Yogurt

avocado lime crema in a white bowl with a lime next to it and a spoon in the background.

Mallory

This Avocado Crema with Greek Yogurt and lime is a simple recipe to elevate things like tacos or burrito bowls with a little something special! It's one of my go-tos when I have a ripe fresh avocado and want something easier than guacamole. What I love is that it only takes me around 5 minutes to make and it has a creamy (almost silky) consistency because of the healthy fats from the avocado. Using a Greek yogurt based dressing instead of the typical sour cream is an easy way to lighten it up and add some protein.

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Cook Time 10

Course dressings and more

Cuisine Mexican

Servings servings (~¼ cup per serving)

Calories 100 kcal

Equipment

1 blender (or food processor)

Ingredients

1 jumbo avocado (or 2 medium avocados)
½ cup plain Greek yogurt
1 tablespoon mayonnaise (I use mayo made with extra-virgin olive oil)
¼ cup fresh cilantro
1 lime, juiced (about 2 tablespoon lime juice)
¼ teaspoon garlic powder
¼ teaspoon ground cumin
½ teaspoon kosher salt (more to taste)
1-4 tablespoon water (add 1 tablespoon at a time to thin it out, I usually add 2 Tbsp)

Instructions

Cut the avocado in half, remove the pit, and peel it. To make the blending process easier, give the avocado a rough chop. Add all the ingredients except the water to a high-speed blender or food processor. Blend until smooth.
Add a tablespoon of water at a time until it reaches the consistency you desire. If you go beyond 4 tablespoon (¼ c) of water and still want it to be thinner, I suggest adding extra lime juice so it doesn't become watered down or diluted. Once it's the consistency you want, give it a taste and add more salt or lime juice as needed. Give it another quick stir before you serve it.
Hint: I like a thinner consistency when I serve it with tacos so I add about ¼ cup of water. If I'm serving it as a dip with chips or crudite.

Video

Notes

* nutrition information calculated using non-fat Greek yogurt and mayonnaise made with extra-virgin olive oil.

Expert Advice

Use a ripe avocado for maximum creaminess. Check out the FAQs below for how to choose the right avocado.
I suggest using fresh limes for this recipe instead of lime juice from a bottle. The freshness goes a long way in terms of flavor.
If you're using it as a dressing, you can put the avocado crema in a squeeze bottle for easy serving.
Add 1 tablespoon of water at a time to thin it out to your desired consistency. It should be thick but pourable.
Give it a taste and add more salt as needed. This will help balance out the acidity of the lime and tang of the Greek yogurt.

Storage

Refrigerator - store leftover avocado lime crema in an airtight container in the fridge for up to 2-3 days. Add an extra squeeze of lime and a layer of plastic wrap on top before storing to make it last longer.

Dietitian Tip

While traditional Mexican crema is made with sour cream, this recipe uses a combination of avocado, Greek yogurt, and a small bit of mayonnaise to mimic the flavor and texture while adding nutrition! The avocado adds dietary fiber for a healthy gut, and healthy fats that support brain health and hormone health. Greek yogurt adds protein and using a mayonnaise made with extra-virgin olive oil or avocado oil is an easy way to get in higher quality fats than regular mayonnaise.

For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊

Nutrition

Serving: 0.25cupCalories: 100kcalCarbohydrates: 16gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 125mgPotassium: 285mgFiber: 3gSugar: 1g

Keyword 10 minutes or less, gluten free, vegetarian

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