Five ingredients expertly combined create one brilliant Avocado Lime Crema that you’ll want to put on everything from tacos to burgers!
In my humble opinion, this is the best homemade Avocado Lime Crema. It’s the best because it's simple, only requiring 5 ingredients - avocados, lime juice (freshly squeezed, of course!), sour cream, garlic powder, and salt.
It’s also the best because it’s delicious. Those 5 ingredients are carefully chosen and combined in quantities that maximize deliciousness. The avocado shines and is supported by acidic and savory flavors thanks to the lime juice and garlic powder. And the sour cream extends the creaminess, making this Avocado Lime Crema one smooth condiment.
How do I describe this Avocado Lime Crema recipe? It’s like eating an avocado cloud. The texture is similar to whipped cream in that it’s light, luscious, and creamy. And most importantly it's avocado-forward in the flavor department, with a beautiful tang throughout from the lime and sour cream.
You may be wondering why garlic powder? And why not fresh garlic? In my experience, if you don’t blend the bejesus out of fresh garlic you’ll get unwanted bits of it throughout your avocado crema. Using garlic powder eliminates this problem and helps the garlic flavor permeate through the avocado crema more evenly. Individual cloves of garlic can be unpredictable in flavor; some are more aggressive in flavor than others. Using garlic powder allows for the most control over the garlic flavor.
Plus, you can use it immediately instead of waiting for the garlic flavor to really permeate. And eliminating the wait is the best part - other than actually eating the Avocado Lime Crema.
How to Make Avocado Lime Crema - Ingredients
You’ll need the following 5 ingredients to make this amazing homemade Avocado Lime Crema.
- sour cream
- lime juice, freshly squeezed
- garlic powder
Makes a cup or so; the final amount will vary, depending upon the size of the avocados, though I recommend using medium-sized ones.
How to Make Avocado Lime Crema - Instructions
Place all ingredients in a food processor and blend until smooth, around 20 seconds.
I usually stop at this point, scrape down the sides, and give it another 5-second buzz.
Serve immediately or refrigerate until ready to use.
For best results, use within 24 hours.
A Note on Consistency
This recipe is thick and creamy, which is different from store-purchased cremas that tend to be more of a thicker liquid. I like the resulting texture because it’s perfect for swiping on tostadas and sandwiches. But if you prefer a thinner crema, add water, a little at a time, until you reach your desired consistency.
Here are a few quick substitutions you can make to this Avocado Lime Crema recipe.
- Sour cream - I used full-fat sour cream, but you could also use a lighter version or swap in an equal amount of plain Greek yogurt.
- Garlic powder - Go ahead and use 2 cloves of garlic instead. If going this route, I recommend letting the crema sit in the refrigerator for 2-4 hours before using it to give the garlic time to permeate.
- Spicy - Add a fresh jalapeno to make it a spicy avocado lime crema sauce. You could also add in a few dashes of cayenne pepper or a green-colored hot sauce (so you don’t change the lovely green color of the avocado crema).
- Extra lime-y - Add in some lime zest to punch up the acidity even more.
- Herbaceous - Introduce herbs to the party! Add ¼ cup fresh cilantro (if you’re into that) or parsley.
Food processor (affiliate link)
Store leftovers in a lidded container in the refrigerator. The best way to preserve the color of this crema is to put down a layer of plastic wrap directly on top of the crema. This is a great way to effectively remove as much air as possible. Then put a lid on it.
For best results, use Avocado Lime Crema within 24 hours. It's totally okay to use up to 48 hours (and even a little beyond that), though you will likely notice some discoloration because avocado and air don't mix. A little discoloration is fine, the avocado crema will still taste great. Just go ahead and stir it together well before using to give its appearance a refresh.
My homemade Avocado Lime Crema recipe consists of avocado, sour cream, lime juice, garlic powder, and salt. See the recipe card below to learn how to make it.
Yes! Because there is dairy in Avocado Crema, you will need to keep it refrigerated.
If your crema is less than 48 hours old, just mix it up really well before serving. This will get rid of its unappealing brown tinge (which is likely isolated to the top layer).
The best way to deal with avocado and its tendency to turn brown is to prevent it before it happens. Use plastic wrap to cover your crema as it will create a barrier that helps keep the air out and your crema looking fresh for as long as possible. Just apply plastic wrap directly to the surface of the crema.
What does Avocado Lime Crema go with?
You should definitely try pairing with these dishes.
Avocado Lime Crema
- 2 avocados, medium-sized (pits and skins removed)
- ½ cup sour cream
- 2 tablespoon lime juice
- ½ teaspoon garlic powder
- ½ teaspoon salt
- Place all items in a food processor and blend until smooth, around 20 seconds. I usually stop at this point, scrape down the sides, and give it another 5-second buzz.
- Serve immediately or refrigerate until ready to use.
- For best results, use within 24 hours.
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