Avocado Yogurt Crema
Happy Monday peeps! You’re probably confused as you’re getting 2 posts 2 days in a row. You’re most likely saying to yourselves, “what’s up with Marin mama and all of her posting lately, she’s going crazy over there!” Well, I’m not going crazy, but I have been up since 5:00 this morning, and I’m baking a fresh batch of oatmeal cookies, so I figured why not bang out a new post as well. I mean I’m currently in-between jobs, so I feel like I have all the time in the world to bake, post and cook!
So, I wanted to get this avocado yogurt crema post out to you all today, as it’s truly a stand alone recipe and pairs wonderfully with these sweet potato tacos that I will be posting on Wednesday. Don’t those tacos look amazing? I’m actually having them for lunch today! Yippee!!! Meatless Monday lunch!
This crema is the perfect compliment for tacos, nachos, quesadillas, burritos and even tastes great alone paired with your favorite bag of chips. It also serves as a great dip for sweet potato fries!
It requires only 4 simple ingredients and can be made in minutes (seriously, this dip takes 5 minutes to whip up). How easy and awesome is that?
I love this particular crema because it uses Greek Yogurt instead of sour cream! Greek yogurt is packed with probiotics and a great source of protein, so you won’t feel too guilty snacking away on this crema. I had to remind myself of that after I consumed about 1/2 cup of this crema within minutes. Give me a dip with some chips and I loose all control…
avocado yogurt crema:
recipe from Love and Lemons
makes 1 cup
- 1 medium ripe avocado
- 1/2 cup plain Greek Yogurt
- 1 small garlic clove
- 2 tablespoons fresh lime juice (from 1 medium lime)
- 1/4 teaspoon coarse sea salt
Halve and pit the avocado and scoop out the flesh using a spoon, into a food processor or blender.
Add in the 1/2 cup Greek yogurt, garlic clove, 2 tablespoons fresh lime juice and the 1/4 teaspoon coarse sea salt.
Process until smooth, stopping and scraping down the sides of the bowl with a rubber spatula as needed.
See, that’s all there is to it, easy peasy!
Taste and adjust the seasonings. Cover and refrigerate if not using right away. This dip can last for up to 2 days.
This dip pairs perfectly with these sweet potato tacos that I will be posting on Wednesday!
Love avocados? Then try one of my new favorite lunches! I just smash-up 1/2 of an avocado on some toasted or un-toasted Ezekiel bread, (or you can use any whole-grain crusty bread) top it with some coarse sea salt and some raw sunflower seeds. This sandwich is a great meatless lunch alternative, and has a great crunch factor with the sea salt and sunflower seeds.
Make up some guacamole!
This avocado-tahini dip is also one of our FAVORITE dips! It’s so addicting and chock-full of flavor.
The avocado-tahini dip is the base for one of my favorite wraps in the world, my quinoa wraps with feta, black beans and avocado.