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Avocado crema dip being spooned out of a small bowl.
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5 from 1 vote

Avocado Crema

There's no better way to revamp taco Tuesday than this creamy and tangy Avocado Crema! This recipe comes together in minutes and is the perfect compliment for your favorite Mexican dishes, wraps, burgers, or just as a dip!
Course Appetizer
Cuisine Mexican
Keyword avocado cream, avocado crema
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 servings
Calories 65kcal
Author Rachel
Cost $5


  • Food Processor


  • ½ cup Sour Cream
  • 1 tablespoon Fresh Cilantro, packed
  • 1 tsp Lime Juice
  • ½ Avocado
  • 1 tbsp Mayonnaise
  • 1 ½ tsp Honey


  • Cut avocado in half and remove seed. Scoop flesh from the outer skin with a spoon.
  • Add all ingredients to a food processor and blend until you get a smooth, creamy texture.
  • Transfer avocado crema to a serving dish or squeeze bottle and serve immediately.


Store: Avocadoes are finicky about being left out to the air and turn brown, although lime juice does help. I try not to make too much at one time for this reason. The best way to store extra is by pressing saran wrap across the top with no air bubbles and sealing in an airtight container. It can be stored in the refrigerator for3-4 days this way. Give it a quick stir and enjoy!
Freeze: This sauce does not freeze well due to the dairy and mayonnaise components.
Make Ahead: This sauce takes less than 5 minutes to make, so I suggest making it just before use. If traveling to a party, use the storage tips with saran wrap.
Vegan Variations: This sauce can easily be made vegan by substituting the sour cream and mayonnaise for vegan options. If you like a bit more flavor and spice, you may add in garlic, cayenne, or jalapeno peppers. 


Serving: 2tablespoon | Calories: 65kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Cholesterol: 7mg | Sodium: 35mg | Potassium: 83mg | Sugar: 1g | Calcium: 19mg