Avocado Crema

Avocado Crema Recipe
This simply divine Avocado Crema is the perfect way to display the luxurious creamy texture of this lovely fruit which is abundantly found in Southern California and many times, if you are lucky, in your neighbors backyard. Ever since we moved to Southern California we are in marvel as to how many different ways you can enjoy avocados.

In Germany or Hungary we only tasted it on a few occasion so it was considered more like an exotic fruit. We are so surprised that we haven’t written about avocados until now since we eat them constantly and they are so good for you.

Avocado Crema Recipe Ingredients
October is the month for the California Avocado Festival, which celebrates this unique fruit with a variety of foods. Even though San Diego is known as the “avocado capital of the nation” there are orchards every where here in Santa Barbara as well and many in local backyards. Our favorite is the popular “Hass” avocado for its creamy mouthful texture and slightly smoky flavor.

Whenever we make fajitas (we just made a fantastic Steak Fajita,- recipe coming soon) we like a to drizzle or smother it with sour cream, guacamole or our latest favorite, avocado crema which is almost like a creamy guacamole. This is really yummy!

Opening Avocado HassHow to open Avocado
To open an avocado best to place it on a cutting board. With one hand grab the fruit and with a sharp knife gently cut the avocado lengthwise moving the knife around the pit (seed). Then with a twisting motion open the two halves. With a folded kitchen towel hold the half avocado with the pit and carefully hit the knife into the pit and wiggle the pit from its cradle. BE CAREFUL, DO NOT CUT INTO YOUR HAND!

Avocado Crema lime cilantro yogurt
For creamy avocado dishes like this simple Avocado Crema recipe we like to use a soup spoon to scoop out the flesh. For salads or to decorate a platter you have to go a step further in avocado artistry and score the avocado flesh length wise with a small sharp knife or for cubes even more times across before you can scoop out the green creamy goodness.

Lime Avocado Crema Recipe
If you are buying avocados for the same day lunch or dinner make sure that they are ripe and playable to the touch, but not too soft. You do not wish to buy them overripe because the flesh could turn brown and unappetizing very fast. We like to purchase firm avocados about 2 or 3 days advance and ripen them in a brown paper bagΒ on the kitchen counter so we have more control over the ripeness level which means more creamier for dips and firmer for salads. We are no avocado snobs by any means, we just learned from the locals by living in Santa Barbara. Here people take their avocado obsession very seriously and we were delighted to join the California avocado culture.

How to make Avocado Crema
Avocados have a long history with seeds being found as early as 700 B.C in Peru and 500 B.C. in Mexico. They contain healthy fats and have more potassium than bananas plus are high in Vitamin K, Vitamin C and Folate. They have around 20 vitamins and minerals, are high in fiber, and are low-carb. Corina like to use avocados in a hair mask and Judit prefers them in her guacamole.

Avocado Crema Glutenfree Recipe

Avocado Crema

Avocado Crema

Judit + Corina
You just need a few ingredients to make this silky smooth Avocado Crema. Perfect as a dip with whole wheat tortilla chips or to top fajitas.


  • 1 Hass Avocado - pitted flesh scooped out
  • 1/2 cup Yogurt or Sour Cream
  • 2 Tbsp Fresh Cilantro
  • Pinch of Himalayan Salt
  • 1 Tbsp Lime Juice


  • Start out with ripe avocados, cut them in half and remove the center pit.
  • Get out your food processor so it can do the rest of the work for you. Scoop the avocado flesh into the processor bowl.
  • Add the Greek yogurt and fresh cilantro leaves.
  • Sprinkle with some Himalayan salt and squeeze in the lime.
  • Pules a few times and serve.
Tried this recipe?Let us know how it was!


Diet: Low-carb, Gluten-Free

Glamorous Bite Note:
If you would like to use a bowl instead of the food processor then first mash the avocado very well with a fork. With the same fork mash and stir in the yogurt, fresh lime juice, cilantro, Himalayan salt and the finely chopped cilantro leaves.

Garnish with a few cilantro leaves. Serve as a dip with fresh or roasted veggies, fries or sauce over Fajitas. Do tell us what is your your favorite way to use your Avocado Crema?

Avocado Crema

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  1. This crema just looks so smooth and creamy. If I had to pick one food that I had to eat every day, I think avocados would be it. I find them just delicious and sometimes even have them on toast for breakfast. Thanks for the tips – I’ll definitely do the ‘hitting the stone with a knife’ thing to get it out next time!

    1. Please be careful with the knife maneuver, Helen! Since living in Southern California and in Arizona we became avocado aficionados and opened a LOT of avocados. They are extremely delicious on whole wheat toast with s little salt, pepper and with a few slices of tomatoes. Now you know what we will have for breakfast tomorrow πŸ™‚

  2. says: Mona

    I am crazy about avocados and am always looking for new recipes. Love the simplicity and versatility of this one. I’m thinking it would be fantastic with cold shrimp or as a sandwich spread. Put it up on my “Avocado Love” Pinterest board. Thanks for another great recipe!

  3. says: Maggie

    The avocado crema looks beautiful! I can imagine the creaminess with the sour scream. I’d like to bake some tortilla chips to go with it now!

  4. Hey ladies =)
    Such a decadent sauce, I love the addition of himalayan salt. I have heard of the hass avocado variety before and just recently I had come across a list of different avocado types. I had no idea there were that many! Yeah in europe avocados were considered an exotic fruit but now they have caught up from what I noticed. In south india we got into a small village in the jungle and that village had a tree with fruits. They called it butter fruit and it did really look like an avocado until we found out that butter fruit is a local name for the gorgeous avocado fruit.

    1. Helen, it must have been so exciting to find avocados even in the jungle! Butter fruit sounds intriguing and it is right on because avocados do have a buttery consistency. We are so envious that you can taste all that wonderful Indian local foods. Corina has lots of friends from Pune, Goa and Mumbai, and we had the fortune to cook together in our kitchen πŸ™‚

  5. says: The Gourmand

    The perfect little avocado sauce for almost anything. The photos are so beautiful and inspiring that I am thinking about making this delightfully green avocado crema right now.

  6. says: Sandra

    This Avocado Crema looks so fresh and healthy, just the recipe I was looking for to go with grilled chicken tonight.

  7. What a beautiful color this turned out. I am such an avocado fan. The last time I was in Hawaii, it was
    avocado season. I was often out in the country and there were avocados just laying on the ground and hanging on the trees. An amazing sight to a person from the Pacific NW! I can just imagine how good this would be on potato or a sandwich. I lust for avocados.

    1. We crave avocados a lot and could eat them every day! This little crema does taste heavenly on sweet potatoes and with roasted veggies. Carol, you must have been delighted to be on a island with all that ripe avocados πŸ™‚

  8. says: Camille

    Your recipe is vibrant and beautiful just like the photos! Opening avocados can be tricky, but this creamy delicious avocado crema is a good reason to practice.

    1. Thank you Camille!It takes only practice and a little knife skills when you tap it into the pit. You can just scoop the pit out with a large spoon instead of the knife.

  9. says: Hotly Spiced

    I love the look of your dip. It’s a very pretty colour. Avocados are so good for you and it’s great to enjoy them in a variety of ways like this crema. Tehy go so well with lime juice xx

  10. Oh girls… i am so jealous that you have avocados all the time. I adore avocados. Seriously, I’d marry them! Avocado crema? Yes please! And Corina – in a hair mask??? Can you hear me crying? I’d probably be eating my hair. Hahaha! I’m with you Judit – I want it in my guacamole! Pinned so I can make it later!

    1. Ha ha.. you are too funny Kristi! Thank you so much for pinning and have to admit that we are both quite addicted too to the green little creamy globes.
      I will give you the hair mask recipe soon since it is really soothing and you might actually want to eat even more then since it is a little sweet.