Creamy Avocado and Jalapeño Dip (Avocado Crema)

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Jasmine

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Today we’re doing my version of an avocado crema, which is the perfect cooling side to dishes like enchiladas, tacos and quesadillas (or with tortilla chips as a snack). I do love guacamole but this is quicker (you just plonk everything into a blender!) and I find it doesn’t brown as readily so it’s fine to use a day or two after whipping it up.

INGREDIENTS

Fresh items:

Avocado

Lime juice

Fresh coriander

Jalapeño (skip this if you want this as a cooling counterbalance to a spicy dish)

Full-fat Greek yoghurt or sour cream (the latter is more authentic, but the former has more protein – I just use whichever I have in)

Aromatics:

Garlic (use two cloves if oven roasting, or one if using raw)

Ground cumin

Cayenne pepper (as an optional topping)

TIPS

There’s not much to this dip, which is the beauty of it, for me! Feel free to customise the base ingredients; if you don’t love raw garlic, roast it like I did. If you don’t like heat, use half a jalapeño or omit it entirely (I am going for a gentle heat with this so I use half or a while jalapeño depending on how big my avocado is). Sour cream or yoghurt work for this recipe, just use whatever you have on hand! I like this as a side on my main dishes but it’s also great just with tortilla chips. It will keep in the fridge for 2-3 days.

Creamy Avocado & Jalapeño Dip

  • Servings: 2-3 as a dip / snack, served as a side
  • Difficulty: Easy
  • Print

Dips and party food

Food processor required, no advance prep needed

Ingredients

  • 1 ripe avocado (cut the flesh into slightly smaller chunks)
  • 2 cloves of garlic (1 if using raw)
  • 1/2 or 1 jalapeño (depending on spice preferences) (cut into slightly smaller chunks)
  • A handful of fresh coriander (c. 2-3g)
  • 2-3 tbsp of Greek yoghurt or sour cream (depending on consistency)
  • 1 tsp of cumin powder
  • Juice of 1 lime
  • A little avocado oil
  • Salt and pepper to taste

Directions

  1. Preheat the oven to 160C
  2. Chop the ends off the garlic, put on a small piece of foil, drizzle with avocado oil and season with salt and pepper – fold the garlic in the foil and roast for for 20-30 mins
  3. Add all ingredients to food processor and blend until creamy
  4. Serve as a side

Let me know if you try this and what your favourite Mexican dip or side is!

If you want to see how I make this dip, check out my Instagram Reel:

One response to “Creamy Avocado and Jalapeño Dip (Avocado Crema)”

  1. Vegetable & Black Bean Quesadillas – But First, Food Avatar
    Vegetable & Black Bean Quesadillas – But First, Food

    […] like to serve mine with my Avocado Crema (recipe here), without the Jalapeño (as it’s already in the quesadillas), but a nice dollop of sour cream […]

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