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Avocado Crema With Jalapeno

Avocado Crema With Jalapeno

Julia | The Yummy Bowl
Silky smooth, fluffy bright green avocado crema made with a little spicy addition of jalapenos. Top your favorite Mexican dishes with this crema, use as a dipping sauce for taco night or add it to your favorite taco salads. Or any salad honestly. With or without jalapenos, this scrumptious avocado crema tastes hea-ven-ly.
5 from 2 votes
Prep Time 5 minutes
Chill time (optional) 15 minutes
Total Time 20 minutes
Course Appetizer
Cuisine American, Tex-Mex
Servings 10 servings
Calories 71 kcal

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INGREDIENTS
  

  • 2 large ripe avocados, about 10 oz or 280 grams
  • ½ cup plain greek yogurt, unsweetened or sour cream at least 18-20% fat
  • 1 tablespoon fresh lime juice, or bottled
  • Salt to taste
  • Black pepper to taste
  • ½ teaspoon onion powder
  • ½ teaspoon fresh garlic, minced or 1 teaspoon garlic powder
  • ½ to 1 teaspoon jalapeno, seeds removed, chopped
  • 2 teaspoons to 1 tablespoon fresh cilantro leaves
  • Dash of olive oil (optional), or avocado oil for smoother texture

INSTRUCTIONS
 

  • This is a very simple method of making this avocado dip. You'll need a food processor but can make it by hand too. This will although take more time and not result in an ultra-smooth consistency, which is fine too.
  • Add all the ingredients into your blender or mini food processor. Pulse until smooth, and the desired texture, You can add a little cold water to thin it out, but essentially crema should be thick and spreadable.
  • Serve right away with tortilla chips, tacos, or buddha bowls. Taco Tuesday has never been so good!
  • This recipe makes about 2 cups of avocado crema.

VIDEO

NOTES

  • Store. Transfer avocado crema into an airtight container or zip lock bag and refrigerate for up to 48 hours (is best but can be up to 2-3 days tops). If stored in a container, you can add a piece of plastic wrap on top of the crema or pour a bit of cold water on top and close the lid (this is the same when storing guacamole). This will delay the browning effect just a bit. If you add water, don’t store the crema for longer than a day, just my experience as the flavor will change and texture too.
  • Some browning will still occur, and this is normal. It is safe to eat but I recommend removing the top layer before consumption.
  • Can you freeze avocado crema? You can freeze ready-made avocado crema. But the flavor may change and not taste the freshest. You can add more lime juice to help prevent the crema from oxidizing and getting too brown, which it will eventually do. Pack the crema into an airtight container or zip lock bag (there should be no air at all) and freeze for 1-2 months. 
  • Avocados need lots of salt, especially when mixed into sauce or crema. Yogurt makes things creamy but takes away the flavor that we bring back with the right amount of seasonings.

ADD YOUR OWN PRIVATE NOTES

NUTRITION

Calories: 71kcalCarbohydrates: 4gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.001gCholesterol: 1mgSodium: 7mgPotassium: 213mgFiber: 3gSugar: 1gVitamin A: 64IUVitamin C: 5mgCalcium: 17mgIron: 0.2mg
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