Avocado Chive Crema


Total Time:

5 minutes



It’s been waaaaay too long since I’ve given you guys a newย avocado recipe. And I think it’s about time that we fix that. I mean, last weeks salad didn’t count because the avocado wasn’t the star. I mean it had a supporting role, but we need avocados front and center. Stat.

So today, let’s make some avocado crema. And then let’s go ahead and do it again tomorrow. And maybe the next day too. Because you’re gonna want to start putting it on everything. Well, maybe not dessert, but just about everything else.

But, let’s first talk about Mexican food. Here’s the deal, and you tell me if I’m crazy, I could seriously eat Mexican food every single day for the rest of my life. I don’t need anything else. I literally could have it for breakfast, lunch and dinner and you’ll never hear me complain. When people ask me to go out for a meal, my first suggestion is to always go somewhere with a Mexican food flare. Does that make me weird? Like, is it wrong to want to have quesadillas, burritos and tacos for the rest of my life? Tell me this is normal. Because I’m not sure if I can live any other way ๐Ÿ™‚

Especially now that I’ve got some avocado crema sitting in my fridge to be applied on just about everything I consume.

So you should take 4.234 minutes out of your day and make this. It’s going to become a staple when you have a quesadilla or a burrito, or a taco, or some carne asada, or some carnitas, or some spanish rice, or just some kick ass refried beans. Or you can be cool like me, and just eat it straight out of the jar and spoon it onto a chip or two.

Don’t judge me ๐Ÿ™‚

Avocado Crema

Prep Time 5 mins
Total Time 5 mins
Course sauce
Cuisine Mexican, Tex Mex
Servings 6


  • 1 Hass avocado
  • 1/4 cup Sour Cream
  • 1/4 cup snipped chives
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons water
  • Kosher salt to taste


  • Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place it into a food processor.
  • Add the sour cream, snipped chives and lime juice to the food processor and blend for 60 seconds until smooth. Add the water to thin out the crema and then remove it from the food processor using a spatula.
  • Taste and season with salt as needed.
  • Serve with tacos, nachos, or whatever else you see fit!

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Recipe Rating


  1. Smalltown Me

    Whenever we’re at a loss for what to cook, it’s always, “I know! Tacos!” Why did I not think of this myself? I can’t wait to make it and gobble it up.

  2. monika

    Ditto on the Mexican fare. Simple and tasty. This avocado crema is going to make my summer dishes even more delicious!

  3. Carrie @ Kiss My Whisk

    I’m on the same page when it comes to Mexican food…cannot get enough! I will definitely take the 4 minutes out of my day to make some Avocado Crema!

  4. Amy @ What Jew Wanna Eat

    YES! I could probably live off of just avocados alone. And cheese. I may add a little cilantro to this recipe. Ole!

  5. Lisa

    I’ll whip up a batch of this as soon as can get down to Whole Foods!

  6. Joe

    This looks fantastic, does it turn brown after a while like leftover guacamole?

  7. aida mollenkamp

    Yes, to avocado crema. It is one of my all-time favorite condiments!

  8. Lucy Lean

    Love avocado crema – thanks for the reminder to whip some up!

  9. marla

    LOOOOOVE avocado crema but I never had a recipe for it. Thanks of this I MUST try this and that fab sour cream!

  10. [email protected] and Dishes

    Made tacos a couple of nights ago with avocado crema, never thought of adding chives, however. I will add them next time, sounds great.

  11. Villy @ For the love of Feeding

    That’s great because I’ve been stocking up on avocado like they’re going extinct or something…

  12. Brooke

    I love Green Valley Organics sour cream and all their yogurt! Tasty stuff! It can only make amazing avocados taste even better!

  13. Kasey

    I make a really similar recipe using yogurt and put it on shrimp tacos. It is seriously SO good. I could eat it straight out of the jar with a spoon!

  14. Kristina Vanni

    Love the simplicity of this recipe. So perfect for summer!

  15. Kristen

    Just wondering if it browns relatively soon, or if I could make it the night before and bring it to work for lunch or something. Thanks ๐Ÿ™‚

    • Gaby

      you could make it the night before – just put some plastic wrap on top so no air gets in and turns it brown!

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