Avocado Crema

This avocado cream recipe is a delicious blend of creamy ripe avocados, tangy Greek yogurt, and bright citrus with a hint of chili. Smooth and fluffy, it’s perfect for topping with roasted vegetables, spreading on sandwiches or serving as a dip.

I absolutely love adding avocado to so many dishes—everything from egg salad to salsa to hummus is enhanced with its smooth, buttery texture. But it wasn’t until recently that I started blending avocados to create a simple yet versatile avocado spread.

Typically, avocado cream recipes call for sour cream, but I opted for my favorite: thick, plain Greek yogurt. It adds a tangy, rich depth that pairs beautifully with the buttery avocado while keeping the recipe light and packed with extra protein.

A generous squeeze of lemon or lime juice adds a bright, citrusy touch, and a sprinkling of crushed red chilli flakes (or Aleppo pepperif you have it) gives a subtle, spicy kick that takes the flavors to the next level. The acidity of yogurt and citrus helps slow the oxidation process of avocados much better than if they were simply mashed. The result is a soft and velvety cream, rich in flavor and ready to enhance every dish.

Avocado Cream is a fresh, flavorful, and versatile addition to your lineup of toppings, and the best part is, it only takes a moment to make!

Summary

1. Ingredients for the avocado cream
2. How to prepare avocado cream
3. What to serve with the avocado cream
4. More recipes with avocado
5. Avocado Cream Recipe

Ingredients for the avocado cream

Creamy Avocado Dip requires just a few simple ingredients to create a versatile blend perfect for drizzling, dipping or spreading. Here’s a breakdown:

• Avocados: The star of the show! You can use any type of avocado you want to make this spread, but it must be ripe and buttery to achieve a smooth, creamy texture. Squeeze them gently to check if they are ripe: they should give slightly under pressure.
• Greek yogurt: Thick and tangy, Greek yogurt adds richness and protein while keeping the cream light. It’s a great alternative to sour cream and balances out the natural richness of avocado. Be sure to use plain, unsweetened yogurt for this recipe. I prefer full fat here, but low-fat or nonfat Greek yogurt will work too.
• Lemon or lime: Freshly squeezed citrus juice brightens the flavors, while the zest adds a fragrant touch. Don’t skip it: Acidity is key to undercutting the richness of avocados.
• Crushed chilli flakes or Aleppo pepper: Optional but highly recommended, chili peppers add a subtle heat that rounds out the blend. Aleppo pepper has a more delicate, slightly fruity flavor.
• Kosher salt and black pepper: Essential for seasoning, they enhance the natural flavors of avocado and yogurt.
• Waterfall: A little water helps to reach the desired consistency. Add less to keep the cream thick and succulent or more for a light cream consistency.

How to prepare avocado cream

Making this creamy avocado spread couldn’t be easier! All you need is a food processor, and in just a few minutes, you’ll have a versatile topping or sauce.

• Combine the ingredients and blend. In the bowl of a food processor fitted with the S-blade, add the pulp of 2 large ripe avocados, peeled, pitted and cut into large pieces; 1/2 cup whole milk Greek yogurt; and the zest and juice of one lemon or lime. Add 1/2 to 1 teaspoon crushed red pepper flakes or Aleppo pepper, if you prefer, and a large pinch each of kosher salt and black pepper. Blend until smooth and fluffy, stopping to scrape down the sides of the food processor, about 3 minutes.
• Adjust the seasoning and consistency. Taste and adjust the seasoning. If the cream is too thick, add 1 teaspoon of water at a time and blend until you obtain a smooth mixture.
• Serve or store. Serve the cream immediately or transfer it to an airtight jar and store it in the refrigerator for up to 3 days.

What to serve with the avocado cream

When I have a batch of avocado cream in the fridge, I’m tempted to add it to almost everything. This dreamy spread has quickly become a favorite in my family.

I love it placed on stuffed sweet potatoes or Mediterranean salmon tacos. For gatherings, it shines as a dip alongside crunchy crudités or homemade pita chips. It’s one of those recipes that seems special but is so easy to put together. Bonus: It’s a great way to stretch out a couple of avocados to feed a small crowd!

I also like to use it as a topping for Mediterranean-spiced chicken burgers or as a dip for falafel or Za’atar baked sweet potato fries. It’s fantastic on tacos, both takeout and homemade. It’s also an easy way to upgrade a simple vegetarian Mediterranean grain bowl or pan of Mediterranean potato hash for breakfast. When I make it with lime juice and zest I think it’s a perfect pairing with cilantro lime chicken or shrimp.

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