Avocado Crema

Creamy, tangy and just a little spicy, this avocado crema is one of those sauces you’ll want to put on everything. Avocado and Greek yogurt make it extra creamy, while jalapeño, cilantro and lime keep it bright and fresh. Spoon it over tacos, grain bowls and grilled veggies, use it as a dip, or honestly just eat it straight from the spoon.

Yield: About 1½ cups

Servings: 6-8

Prep Time: 5 minutes

Cook Time: 0 minutes

Total Time: 5 minutes

Ingredients

• 1 ripe avocado, pitted and peeled

• 1 jalapeño, seeded and roughly chopped

• ½ cup fresh cilantro, stems included

• 1 cup plain Greek yogurt

• Juice of 1 lime

• Diamond Crystal kosher salt, to taste

Instructions

1. Add the avocado, jalapeño, cilantro, Greek yogurt, lime juice and a generous pinch of kosher salt to a food processor or blender.

2. Blend until completely smooth and creamy, scraping down the sides as needed.

3. Taste and adjust with additional lime juice or salt as needed. If you prefer a thinner, drizzle-able crema, blend in 1–2 tablespoons water until it reaches your desired consistency.

4. Serve immediately or refrigerate until ready to use.

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Serving Suggestions

Serve With:

• Tacos and fajitas — especially fish, shrimp or chicken

• Grain bowls or taco bowls

• Grilled or roasted vegetables

• Grilled corn

• Nachos

• Tortilla chips or fresh vegetables for dipping

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Storage

Store in an airtight container in the refrigerator for up to 2 days. Because avocado naturally oxidizes, the crema may darken slightly as it sits. Press plastic wrap directly against the surface before covering to help keep it green.

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Maddie's Tip

Don’t toss those cilantro stems! They’re tender, packed with flavor and blend beautifully into sauces like this one. Save yourself the trouble of picking off every leaf and throw the stems right into the food processor.