This Avocado Cream Sauce is tangy, nutty and perfect for using as a dip or for topping burgers or tacos. It’s almost a smooth, creamy guacamole sauce minus tomato and every bit as delicious.
I’ve been making this Creamy Avocado Sauce for years now. I first posted it as part of my Pulled Pork Empanadas and since then I’ve been wanting to give the sauce it’s own special place on the blog.
It definitely deserves it’s own place. It’s perfect paired with tacos, quesadillas, elote (ok, anything Mexican) plus grilled chicken and meat. It also happens to make a seriously delicious dipping sauce for these Oven Baked Barbecue Chicken Wings or served alongside Spanish Red Rice
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What is Avocado Cream Sauce
It’s a smooth, creamy guacamole sauce crossed with an avocado dip that is all at once, creamy, tangy, nutty and fresh. Just a handful of fresh ingredients (avocado, sour cream, coriander / cilantro, garlic and lime) combined with seasoning.
How to make Avocado Cream Sauce
All ingredients are blitzed together in a food processor and it’s done. That’s it. It takes all of 3 minutes and you can make it as smooth as you like or leave a few small lumps for texture.
If you love avocado and you love a flavourful, nutty but also tangy dip then this insanely yum avocado crema is for you.
How to serve guacamole sauce
Serve this avocado dip / sauce;
- with tacos, quesadillas, empanadas or enchiladas (just serve up a big bowl on Mexican night)
- with elote
- over roast chicken
- over grilled meats
- mixed through salads
- as a coleslaw dressing
- as a sandwich spread
- on toast
- with crudites as a dip
- with chicken wings
It’s wonderful for cooling down spicy foods and on those Easy Fish Tacos I made.
If you happen to have any special dietary requirements this dip is also gluten free and keto.
This may be the simplest recipe I’ve ever posted but I’m so glad I have. This incredibly delicious sauce is as perfect for a gathering as it is taco night and once you’ve made it, you’ll want to put it on top of everything.
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Avocado Cream Sauce
- 1 avocado
- 1/4 cup light sour cream (or greek yoghurt)
- 1/2 lime, juice and zest
- 1 small clove garlic
- 1 handful coriander (cilantro)
- 1/4 teaspoon salt
- 1/4 teaspoon cracked black pepper
Makes about 2/3 cup
- Scoop the flesh from the avocado and place it in a food processor
- Add the remaining ingredients and process until smooth
- Serve immediately
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