Creamy Avocado Sauce

Why you’ll love it

You guys know my weakness for sauces, dressings, and dips (there is no such thing as too much), so I’m happy to add this creamy avocado sauce to the arsenal! It’s basically an avocado crema, making it the perfect finishing touch for all your Taco Tuesday eats.

It features a creamy base, a burst of citrus from lime juice, a couple of pantry seasonings to amp up the savory flavor, and a punch of herb-y goodness from fresh cilantro. There’s a whole lot of deliciousness for how few ingredients there are in this avocado dip/sauce!

What you’ll need

Cilantro – a fresh staple in Mexican-style cooking!

Pro tip

To choose a perfectly ripe avocado, it should be fairly dark and just give when you press it. Too squishy means it’s overripe, and too firm means it’s not ready yet. Also, if you can easily flick off the little nub and it’s bright green, you’re likely good to go.

How to make creamy avocado sauce

Add all of the ingredients to a food processor. Pulse until combined well. Give it a taste, and adjust as needed. If it needs thinning, add a splash of water or more lime juice.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

I’m a big fan of this food processor.

Here’s my nested magnetic measuring spoon set so they don’t get separated in the drawer.

Making these with tacos? I love this taco stand so they stay upright!

Substitutions and variations

Add in a chopped jalapeño pepper for a little kick.

I personally think the cilantro-lime-avo combo is what makes this recipe perfect, so if you’re an unfortunate soul that can’t handle cilantro, you may want to skip this recipe. You could try subbing parsley for a pop of freshness, but it will definitely taste different.

What to serve with creamy avocado sauce

It’s amazing with tacos! Pictured below are my Easy Shrimp Tacos with this sauce, cherry tomatoes, my Pickled Red Onions, and shredded iceberg lettuce. Or try taquitos, quesadillas, nachos, burritos, with our Carnitas, etc.

It works great as a dip for vegetables or tortilla chips.

Serve any of these suggestions alongside my Frozen Margaritas. Why not!?

Leftovers and storage

This sauce is best eaten within a couple of days. The avocado will brown, so you will likely need to scrape off the top slightly browned layer the next day even if you store it in an airtight container in the fridge.

I don’t recommend freezing this one.

Ingredients

1 large ripe avocado roughly chopped

1/4 cup mayo

1/4 cup sour cream or Greek yogurt

3/4 cup (loosely packed) fresh cilantro

Juice from 1 lime

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

Salt & pepper to taste

Instructions

Add all ingredients to the bowl of a food processor and process until smooth. If you need to thin the sauce, add in a little bit of water (about a tablespoon at a time) or some more lime juice. Taste and adjust as needed. I'm generous with the salt & pepper.