Small Bowl of Avocado Crema
(click to enlarge)

Avocado Crema


Mexico   -   Avocado Crema
Makes:
Effort:
Sched:
DoAhead:  		 2 cups
**
30 min
Part		 This Mexican dip for chips and vegetables is easy to make - if your avocados are in the proper state of ripeness. See Avocados. Also see Crema.

15
1
1
1-3/4
1/2
3
1/3
1/8
oz
cl
T
T
c
T
t
t
Avocados, ripe (1)  
Garlic
Cilantro
Lime Juice
Crema Mex (2)
Water
Salt
Pepper
Make:   -   (30 min)
  1. Remove peel and seed form AVOCADOS. Chop into chunks.
  2. Crush GARLIC and chop small.
  3. Squeeze LIME JUICE. A trifle more or less is OK.
  4. Place All Items in a Food Processor or Mixie. Run until smooth. You may need more water to get the consistency you want (the photo example is OK for spread, but too thick for dip).
  5. Check for Salt to taste and serve. This can be stored in the fridge for as much as 5 days. Press plastic wrap down on the surface to keep the color bright, or bag in plastic without air.
NOTES:

  1. Avocado:

      Avocados should be quite ripe, but without brown spots inside. This recipe presumes California (Guatemalan/Mexican) avocados, not Florida (West Indian) avocados. Best to buy a few days ahead and let ripen on the counter until they have just a little give at the stem end - then refrigerate until needed, up to 6 days. Avocados have different yields depending on variety - you want to end up with about 12 oz of flesh. For details see our Avocados page.

  2. Crema Mexicana:

      You want the version that says "Sour Cream" not the one that says "Table Cream". Crema Salvadoreña is about the same. For a bit lighter use regular Sour Cream, for lighter still use Greek Yogurt, and for vegetarian use Coconut Cream or Vegetarian Yogurt.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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