Avocado Crema
This Avocado Crema recipe is the perfect addition to any Mexican or Southwestern dish. It's creamy, tangy, and delicious! The smooth consistency makes it easy to drizzle, too.
Servings: 6 servings
Calories: 94kcal
Ingredients
- 1 large avocado
- 1/2 cup sour cream
- 1 tablespoon garlic minced
- 1 lime juiced
- 1 small bunch cilantro
- 1/4 teaspoon salt
- black pepper to taste
Instructions
- Cut the avocado and remove the pit. Scoop out the flesh and add to a small food processor.
- Remove cilantro leaves from the stems and add to the food processor.
- Add sour cream, minced garlic, lime juice, salt and pepper.
- Blend for 1-2 minutes until smooth and creamy.
- Serve immediately.
Notes
Store leftovers in the fridge for up to 48 hours. To keep the crema fresh, I scoop the leftovers into a small airtight container and lay a piece of plastic wrap over the crema before placing the lid on. It may turn a little brownish in color (like what happens with fresh guacamole) but if you give it a stir it’s still good.
Nutrition
Calories: 94kcal | Carbohydrates: 4g | Protein: 1g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 105mg | Potassium: 192mg | Fiber: 2g | Sugar: 1g | Vitamin A: 168IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 0.2mg