Avocado Cream Sauce
Avocado cream sauce with a spicy kick from jalapeno, perfect as a dip, taco drizzle, or pasta toss. Quick, no-cook sauce ready in 10 minutes
Servings 4 Servings
Calories 890kcal
Ingredients
- 2 avocados (ripe)
- ½ cup sour cream (or plain Greek yogurt)
- 2 tablespoon lime juice
- 1 jalapeño optional(See Notes. 1)
- 1 clove garlic minced
- 2 tablespoon fresh cilantro
- ¼ teaspoon Salt (adjust to taste)
- ½ teaspoon Ground black pepper (adjust to taste)
Instructions
- Remove the seeds and the white membrane inside the jalapeno and roughly chop them.
- In a food processor or blender, add avocado, sour cream, lime juice, jalapeño, garlic, cilantro, salt, and ground black pepper.
- Blend until the texture turns smooth.
- Drizzle it over tacos or as a dip and Enjoy!
Notes
- To control the heat: remove seeds/membrane for mild heat or add extra jalapeño and seeds for more kick.
- Store leftovers in an airtight container in the fridge for up to 3 days; enjoy fresh for best color and taste.
- Avoid freezing—the texture and color change after thawing.
- Use as a dip, drizzle over tacos, or spread on sandwiches, grilled chicken, or roasted veggies.
Nutrition
Calories: 890kcal | Carbohydrates: 45g | Protein: 11g | Fat: 82g | Saturated Fat: 20g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 45g | Cholesterol: 68mg | Sodium: 647mg | Potassium: 2193mg | Fiber: 28g | Sugar: 8g | Vitamin A: 1529IU | Vitamin C: 68mg | Calcium: 181mg | Iron: 3mg