- Condiment | dairy-free | gluten-free | Healthy Snacks | Mexican | vegan
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.
Avocado Yogurt Crema
1
cup5
minutes5
minutesIngredients
1 medium ripe avocado
½ cup plain Greek Yogurt
1 small garlic clove
2 tablespoons fresh lime juice (from 1 medium lime)
¼ teaspoon coarse sea salt
Directions
Halve and pit the avocado and scoop out the flesh using a spoon, into a food processor or blender.
Add in the ½ cup Greek yogurt, garlic clove, 2 tablespoons fresh lime juice and the ¼ teaspoon coarse sea salt
Process until smooth, stopping and scraping down the sides of the bowl with a rubber spatula as needed.
Taste and adjust the seasonings. Cover and refrigerate if not using right away. This dip can last for up to 2 days.
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- Vegetarian | Dairy Free | Gluten Free | Kid Approved | Recipe | Side Dish | Snack | Vegan
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Simple and fresh! Looks so tasty!
Love your recipes! I am a mother of 4 (+ spouses) & a grandmother of 8 who enjoys entertaining. You are a very busy lady, and a great mom!!
Hi Jan! Awww… you’re too sweet! Thanks so much for your super sweet comment! You have your hands blissfully full with that big family! I love it! You sound like an amazing mom and grandmother as well 🙂 xoxo, Jacquelyn
So simple, and I’m sure delicious ! I will try it soon 😉
(Yay to lots of posts !)
Yay Louise! I hope you love this crema when you make it! Let me know your thoughts. I’m also happy to hear that you’re liking all of my posts. I went a bit crazy that week, but I have some fun posts lined up for this week as well as next! Take care sweetie 🙂 xoxo, Jacquelyn
I’m not sure whether to post this here, because I made this crema…DELICIOUS!!!…but that I topped my quinoa patties with it…also DELICIOUS!!!! My extended family was here for a birthday cookout and we have several vegetarians, so my go to is always quinoa patties. But during the week you posted this avocado crema and I thought it would make a great condiment and it was a hit!! I also changed up the patty recipe a bit…I added 1/2 can of rinsed black beans and about 1/4 cup chopped sun dried tomatoes. (sometimes I add other things,as well, and they always turn out great!) And because I wanted to do them a little more conveniently,(I was making a lot of food!) I decided to bake them. Turned out great ! I baked them on a sheet pan that I sprayed with cooking spray, in a 375 oven till the bottom was browned (maybe 15-20 min.) drizzled a tiny bit of olive oil on each one and then flipped them..maybe another 15 min. Perfect!! ( I emailed you photos.can’t seem to post photos here) Thanks again for all the great recipes!!!! xoxo
Hi Gloria! Yippee! I’m so happy that you made the quinoa cakes and topped them with the avocado crema! You’re so creative! I love hearing that your to-go vegetarian dish is the quinoa patties 🙂 That makes my heart happy! I love your additions to the quinoa patties and thanks so much for sharing them with me and my readers. I actually may cut and paste part of your comment to the quinoa patties page as well, so readers there can see the adaptions that you did, and even bake them in the oven. I know that baking the patties is a timesaver and something people will be excited about. I will be sure to post your photos when I get home later today! Thanks again for being so awesome and sweet Gloria! I always love hearing from you 🙂 xoxo, Jacquelyn
Holy cow- this was delicious- I ate it on toast! My two year old loved it too! Your recipes are always great.
Hi Jennie! Yay! I’m so happy that you made this and that it was a hit with both you and your 2 year old 🙂 Yippee! My friend just put it on her fish and loved it. I guess it can be put on just about anything! Toast, fish, tacos! Whoo hoo! Have a great weekend sweetie 🙂 xoxo, Jacquelyn