Avocado Crema
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This Avocado Crema recipe is a luscious blend of creamy ripe avocados, tangy Greek yogurt, and bright citrus with a hint of chili heat. Smooth and fluffy, it’s perfect for dolloping on roasted vegetables, spreading on sandwiches, or serving as a dip.
I absolutely adore adding avocado to so many dishes — everything from egg salad to salsa to hummus gets an upgrade with its smooth, buttery texture. But it wasn’t until recently that I started blending avocados to make a simple yet versatile avocado crema.
Typically, avocado crema recipes call for sour cream, but I opted for my go-to: thick, plain Greek yogurt instead. 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 brings a bright, citrusy kick, and a sprinkle of crushed red pepper flakes (or Aleppo pepper, if you have it) gives a subtle, spicy edge that takes the flavors to the next level. The acidity of the yogurt and citrus helps to slow the avocados’ oxidation process much better than if they were just mashed. The result is a fluffy, velvety crema full of flavor and ready to elevate any dish.
Avocado crema is a fresh, flavorful, and versatile addition to your topping line-up, and the best part is that it takes only a moment to make!
Table of Contents
Ingredients for Avocado Crema
Creamy avocado crema requires just a few simple ingredients to make 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 like to make this crema, but it must be ripe and buttery to yield a smooth, creamy texture. Gently squeeze them to check for ripeness—it should yield slightly under pressure.
- Greek Yogurt: Thick and tangy, Greek yogurt adds richness and protein while keeping the crema light. It’s a great alternative to sour cream and balances the natural richness of the avocado. Make sure to use plain, unsweetened yogurt for this recipe. I prefer full fat here, but it’ll work with low or non-fat Greek yogurt, too.
- Lemon or Lime: Freshly squeezed citrus juice brightens the flavors, while the zest adds a fragrant kick. Don’t skip this—the acidity is key to cutting through the richness of the avocados.
- Crushed Red Pepper Flakes or Aleppo Pepper: Optional but highly recommended, chili adds a subtle warmth that complements the mixture. Aleppo pepper has a milder, slightly fruity heat.
- READ MORE: What Is Aleppo Pepper and How to Use It
- TRY IT: Find my favorite Aleppo-style Pepper at our shop.
- Kosher Salt and Black Pepper: Essential for seasoning, they enhance the natural flavors of the avocados and yogurt.
- Water: A little water helps achieve your desired consistency. Add less to keep the crema thick and luscious or more for a crema with a drizzling consistency.
How to Make Avocado Crema
Making this creamy avocado crema couldn’t be easier! All you need is a food processor and, in just minutes, you’ll have a versatile topping or dip.
- Combine the ingredients and whip. To the bowl of a food processor fitted with an S-blade, add the flesh of 2 large ripe avocados, peeled, pitted, cut into large chunks; 1/2 cup whole milk Greek yogurt; and the zest and juice of a lemon or lime. Add 1/2 to 1 teaspoon crushed red pepper flakes or Aleppo Pepper, if you like, and a big 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 texture. Taste and adjust seasoning. If the crema is too thick add 1 teaspoon of water at a time and blend until smooth.
- Serve or store. Serve the crema immediately or transfer it to an airtight jar and store it in the fridge for up to 3 days.
What to Serve with Avocado Crema
When I have a batch of Avocado Crema in the fridge it’s tempting to add it to almost anything. This dreamy, whipped spread has quickly become a favorite in my family.
I love it dolloped on Stuffed Sweet Potatoes or Mediterranean-Style Salmon Tacos. For gatherings, it shines as a dip alongside crunchy crudité or Homemade Pita Chips. It’s one of those recipes that feels special but is so easy to pull together. Bonus: it’s a great way to stretch a couple of avocados to feed a small crowd!
I also love to use it as a topping for Mediterranean-Spiced Chicken Burgers or as a dipping sauce for Falafel or Baked Sweet Potato Fries with Za’atar. It’s amazing on tacos, whether takeout or homemade. It’s also an easy way to upgrade a simple vegetarian Mediterranean Grain Bowl or a skillet of breakfasty Mediterranean Potato Hash. When I make it with lime juice and zest I think it’s a perfect pairing for Cilantro Lime Chicken or Shrimp.
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Avocado Crema
Equipment
Ingredients
- 2 large ripe avocados, peeled, pitted, cut into large chunks
- 1/2 cup whole milk Greek yogurt
- 1 lemon, zested and juiced
- 1/2 to 1 teaspoon Aleppo pepper or crushed red pepper flakes (optional)
- Kosher salt and black pepper
- Water as needed
Instructions
- Combine the ingredients and whip. To the bowl of a food processor fitted with an S blade, add the avocados, yogurt, and lemon zest and juice. Add red pepper flakes or Aleppo pepper, if using, and a big pinch each of kosher salt and black pepper. Blend until smooth and fluffy, pausing occasionally to scrape down the sides of the food processor, about 3 minutes.
- Adjust the seasoning and texture. Taste and adjust seasoning. If the crema is too thick add 1 teaspoon of water at a time and blend until smooth.
- Serve or store. Serve the crema immediately or transfer it to an airtight jar and store it in the fridge for up to three days.
Recipe Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the Aleppo pepper used in this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is soo easy and sooo delicious!
I love that you can make it a day in advance, really helps with dinner prep.
Made this as a last minute addition to some chicken crepes. Used Lime juice instead of lemon. My husband absolutely loved it! He asked me to teach him how to make it a few days later. Clearly, a new family favorite. Thank you! Very delicious!
Yay! Love that! Thanks, Nina!
If I can’t find good ripe avocados, can I use frozen avocado?
Hi, Cindy! I haven’t tried it with frozen so I can’t say for sure, but if you try it I would love to hear how it goes.
I just made the avocado crema for tomorrow and now out lunch has been postponed until Thursday. Can I freeze this?
Hi, Roberta. We don’t recommend freezing this one, as it can negatively affect the texture once thawed.
Very yummy and easy to make!!!!