This creamy, spicy avocado sauce recipe comes together in just 5 minutes and is made with Greek yogurt for an extra boost of protein. Smooth, tangy, and full of flavor, this avocado cream sauce is perfect for serving with baked pita chips, tortilla chips, or fresh vegetables.
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We absolutely love this creamy avocado sauce recipe, and have been making it for almost 15 years! It's like a high-protein alternative to creamy guacamole or cilantro lime sauce, and is great as a dipping sauce or a topping for burritos, tacos, nachos, fries, or a hearty carne asada quesadilla.
I'm not usually one who enjoys Greek yogurt-based dips, but this avocado cream sauce is the exception. Not only is yogurt a healthier alternative to sour cream, but because there's so much flavor from the other ingredients, it really isn't noticeable.
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🔖 Ingredients & Substitutions
- Serrano peppers: Or jalapenoes.
- Garlic: Fresh is ideal, but garlic powder is fine.
- Lime: Fresh lime juice, or substitute with bottled lime juice.
- Pickled jalapeno juice: Optional. Can be substituted with vinegar.
- Yogurt: Greek yogurt or substitute with homemade yogurt.
🥑 How To Make Avocado Sauce
Step 1: Combine Greek yogurt, diced avocados, chopped cilantro, sliced serrano pepper, minced fresh garlic, lime juice, jalapeno juice, cumin, and salt.
Step 2: Use an immersion blender or food processor to blend the ingredients until smooth.
Step 3: Top with a pinch of salt and pepper and enjoy!
🤷🏻♀️ Recipe FAQs
Both citrus and vinegar will keep avocados from browning. Add lime juice, lemon juice, or white vinegar to keep it green.
No, avocado sauce is typically made with Greek yogurt, unlike guacamole, and the flavor is more comparable to a creamy salsa verde.
🍽️ Serving Suggestions
This avocado sauce recipe is great for dolloping over carne asada fries, Mexican black beans, or Mexican rice bowls.
Serve avocado cream sauce alongside sheet pan tacos, blackened fish tacos, fish burritos, or this California burrito recipe.
The creamy texture makes it a great base for salad dressing. Try it with this Mexican chopped salad or Mexican street corn pasta salad. I also highly recommend drizzling it over this walking taco casserole.
👩🏻🍳 Pro Tips
- Use perfectly ripe avocados. A ripe avocado should yield slightly when gently squeezed but not feel mushy. If it feels like a baseball, it's not ready. If it feels like baby food, it's too late.
- Fresh jalapeño or serrano peppers give better flavor than hot sauce. Remove the seeds if you want flavor without too much heat.
- Add a small splash of water to thin the avocado sauce, giving it a smoother, more easily drizzled consistency.
- Store leftover avocado cream sauce in an airtight container in the fridge for up to 4 days.
- To prevent the sauce from browning, press plastic wrap directly onto the surface, or add a thin layer of lime juice on top before storing.
🌶️ More Spicy Sauce Recipes
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📖 Recipe
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Ingredients
Equipment
Method
- Combine Greek yogurt, diced avocados, chopped cilantro, sliced serrano pepper, minced fresh garlic, lime juice, jalapeno juice, cumin, and salt.
- Use an immersion blender or food processor and blend the ingredients until smooth.
- Top with a pinch of salt and pepper & enjoy!
Nutrition
Notes
- Use perfectly ripe avocados. A ripe avocado should yield slightly when gently squeezed but not feel mushy. If it feels like a baseball, it's not ready. If it feels like baby food, it's too late.
- Fresh jalapeño or serrano peppers give better flavor than hot sauce. Remove the seeds if you want flavor without too much heat.
- Add a small splash of water to thin the avocado sauce, giving it a smoother, more easily drizzled consistency.
- Store leftover avocado cream sauce in an airtight container in the fridge for up to 4 days.
- To prevent the sauce from browning, press plastic wrap directly onto the surface, or add a thin layer of lime juice on top before storing.
Hilda Sterner says
We hope you enjoy this recipe as much as we do!