Avocado Chipotle Crema

• 1 ripe avocado, peeled and pitted
• 1/2 cup sour cream (or vegan yogurt for dairy-free)
• 2 tablespoons mayonnaise (or vegan mayo for dairy-free)
• 1 tablespoon lime juice
• 1 teaspoon adobo sauce from chipotle peppers in adobo (adjust to taste)
• 1 minced garlic clove
• 1/4 teaspoon ground cumin
• Salt to taste
• Optional garnish: diced tomatoes, cilantro leaves

Steps

1. 1 In a food processor or blender, combine avocado, sour cream, mayonnaise, lime juice, adobo sauce, garlic, and cumin.
2. 2 Process until smooth and creamy, scraping down the sides as needed.
3. 3 Taste and adjust seasoning with salt and additional adobo sauce if you prefer more heat.
4. 4 Transfer to a serving bowl and garnish with diced tomatoes and cilantro leaves, if desired.
5. 5 Serve immediately with tortilla chips, veggies, or as a topping for tacos.

Equipment

• food processor or blender
• serving bowl

Variations

• Add a splash of hot sauce for extra kick.
• Stir in some roasted corn or black beans for a chunky dip.

Substitutions

• For a richer flavor, substitute half the sour cream with Greek yogurt.
• Use fresh jalapeños in place of chipotle for a different heat profile.

Pairings

• Tacos al pastor
• Grilled chicken
• Vegetarian fajitas

Nutrition

Tips

• For a chunkier texture, pulse the mixture less in the food processor.
• Adjust the adobo sauce to your preferred spice level.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Stir well before serving.

Freezing: Not recommended for freezing due to the avocado content, which can alter texture.

Serving Suggestions

• Tortilla chips
• Vegetable crudités
• Tacos

FAQ