This is the ultimate avocado crema for home cooks because, unlike classic cremas, which are typically a thinned out sour cream style condiment, this jalapeño avocado version is veggie loaded and made with non-fat yogurt. As such, it’s full of tremendous flavors and zest plus healthy fats and protein, making it an incredibly versatile way to enhance all kinds of meals or eat as a dip!


bowl of avocado crema with flecks of scallion and jalapeno.

What is Mexican crema?

Mexican crema is similar to sour cream or creme fraiche, which is to say, it is made from a cultured cream, thinned out to create a drizzle type of condiment. The basic idea behind the use of crema in Mexican cuisine is to lend a balance to spicy flavors as well as add flavor in the way of tanginess. It’s high fat content makes it suitable as well to stir into Mexican stews and dishes without it separating. I’ve had versions of crema that include avocado, as well as avocado aoli, and was inspired to make a version loosely based on the traditional style, but a lighter version made with yogurt and lots of veggies, for a fully loaded crema style recipe. This crema can be used to top dishes but it can also be eaten as a dip with veggies or chips. It’s really wonderful tasting and will last a week in the fridge.

Fork and knife cutting into radish on a plate of roasted radishes.

Above: This recipe can be used for my Roasted Radishes with Avocado Crema where a version is included for a delectable topping.

How to make jalapeno avocado crema

The beauty in this recipe is in the sheer quantity of veggies I pack into the recipe. Start by washing and measuring an overflowing 1/2 cup of fresh cilantro, as shown below.

Now is also the time to consider if you want to roast your jalapeno? It is by no means necessary, but if you are inclined, you can roast in the oven or hand char over your gas stove’s open flames, using tongs to settle and turn a halved jalapeno until charred to your liking. Regardless, you will then de-seed the jalapeno to prepare it for the crema.

packed 1/2 cup of cilantro.

To prepare the rest of the ingredients, roughly chop them after washing them, then place in the blender or food processor with the yogurt, lime juice, salt, and pepper.

food processor bowl full of crema ingredients.

Once you’ve got all your ingredients in the blender, blend the crema for up to a minute. You want to blend it long enough for the green veggies to break down and the little bits of green to get as small as possible (the avocado lends a pure solid green color in the background), but not so long that the mixture begins to heat up.

blended jalapeno avocado crema in food processor.

Tips for making and serving jalapeno avocado crema

  • Serving- this crema works as a topping as shown above over roasted veggies, or over tacos as is traditional. It’s a great addition to a soup, such as my Purple Sweet Potato Soup with Broccoli and Goat Cheese. It’s so yummy and satisfying it is great to serve with your morning eggs, or as a substitute for hummus, it’s a great dip to serve with veggies or chips. I am tempted to eat a cup of it as a savory yogurt snack/meal, with the yogurt and veggies being so healthy and full of nutrition.
  • Blending the crema- The quantities specified in this recipe allow the crema to blend well, and will make approximately 2 cups of crema, enough for about 8 servings unless you plan to eat a small bowl of it as a snack, as I suggest above ;). Double for a crowd or holiday weekend, and you can definitely halve the recipe (as I’ve done in the below soup recipe and above roasted radishes recipe, but it’s a bit trickier to get the consistency as smooth with the smaller quantity.
  • Storage and usage- I have been pleasantly surprised how well this crema dip keeps in the fridge, covered. The acid in the yogurt and lime give it longevity and it lasts up to a full week.
bowl of purple potato and broccoli soup with a cup of avocado crema sitting next to it.

Above: try this crema dip on top of my Purple Sweet Potato Soup

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bowl of avocado crema with flecks of scallion and jalapeno.

Jalapeño Avocado Crema Dip (Veggie Loaded Made with Yogurt)

5 from 1 vote
Prep Time15 minutes
Roast Jalapeno over flame (optional): 5 minutes
Servings8
Calories61
This is the ultimate avocado crema for home cooks because, unlike classic cremas, which are typically a thinned out sour cream style condiment, this jalapeño avocado version is veggie loaded and made with non-fat yogurt. As such, it's full of tremendous flavors and zest plus healthy fats and protein, making it an incredibly versatile way to enhance all kinds of meals or eat as a dip!
Kitchen Tools
  • 1 food processor

Ingredients
 

  • 1 avocado
  • 1 cup plain non-fat yogurt (I use Greek, can sub regular)
  • 4 scallions (I use as much of the greens as possible, only discarding bruised, yellow or damaged greens.)
  • 1/2 cup cilantro (packed/overflowing-see photo in post)
  • 1 lime, juiced
  • 1 jalapeno (leave out if you don't like the kick, see notes about charring for extra flavor.)
  • 1/2 tsp salt
  • 1/4 tsp white pepper (can sub black (white is milder and more powdery- disappears more))

Method:
 

  • Prepare the ingredients by: peeling avocado, washing and roughly chopping cilantro, washing and roughly chopping scallions, roughly chopping jalapeno (see notes), juicing lime and measuring out the yogurt, salt and pepper.
  • Place all ingredients in a high speed blender or food processor and blend until uniformly green. Due to all the cilantro, scallions and jalapeno, blend it for a good minute to get the green flecks as small as possible.
  • Serve or place in sealed container. Will last in fridge for up to 5-7 days, really well (acid in yogurt and lime help keep it bright and delicious tasting without the avocado browning in the crema). It can be used on an as need basis throughout the week.

Notes

Makes 2 cups.
Jalapeno- I like to cut the jalapeno in half, de-seed it and hold it with tongs over my gas flame on a burner, placing it and rotating it while supervising it getting charred. This lends a nice flavor, but is not necessary. You could roast it in the oven if you want (all optional).

Nutrition (an estimate)

Calories: 61kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 86mg | Potassium: 233mg | Fiber: 2g | Sugar: 3g | Vitamin C: 6mg | Calcium: 70mg | Iron: 0.3mg | Magnesium: 15mg | Net Carbohydrates: 3g
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5 from 1 vote

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One Comment

  1. 5 stars
    I literally eat this dip as lunch, dipping veggies into it. The yogurt base with avocado makes it quite filling and satisfying.