Avocado Cream Sauce

Small bowl of avocado cream, with a cut avocado in the background.

This avocado cream recipe is a fabulous tangy, creamy sauce that offers a little kick from chipotle in adobo. It's perfect on sandwiches, tossed with pasta, or drizzled on your favorite Mexican foods. This recipe makes about 2 cups. One serving is 2 tablespoons.

Course Condiment

Cuisine Mexican

Keyword Avocado Cream

Prep Time 10

Total Time 10

Servings

Calories 60.8kcal

Author Susan Pridmore

Equipment

high speed blender or food processor

Ingredients

2 avocados
1 cup light sour cream or Mexican crema or Greek yogurt
2 garlic cloves peeled and smashed
2 tablespoons fresh lime juice
¼ teaspoon chipotle peppers in adobo sauce
¼ teaspoon kosher salt or a pinch of sea salt, to taste

Instructions

Pit and scoop the avocados out of their skins. Transfer to a high speed bender, or the bowl of a food processor fitted with a metal blade. It's not necessary to cut up the avocados.
Add the remaining ingredients to the blender with the avocado.
Whirl like crazy until you have a smooth and creamy purée.
Store in the refrigerator in an airtight container until you're ready to use it. Use within 4 days of making it.

Nutrition