Avocado Cream Sauce
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.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Condiment
Cuisine: Mexican
Keyword: Avocado Cream
Servings: 16
Calories: 60.8kcal
Author: Susan Pridmore
- 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
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.
Serving: 2tablespoons | Calories: 60.8kcal | Carbohydrates: 3.4g | Protein: 1g | Fat: 5.2g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.9g | Cholesterol: 5mg | Sodium: 50.1mg | Potassium: 156mg | Fiber: 1.7g | Sugar: 0.2g | Vitamin A: 84.8IU | Vitamin C: 3.3mg | Calcium: 24.2mg | Iron: 0.2mg