Creamy Avocado Sauce

This Creamy Avocado Sauce (or dip) is the perfect topping for tacos or dip for chips and veggies! It takes less than 10 minutes to make and you probably already have most of the ingredients! It's tangy, creamy, and so flavorful!

This sauce is basically a dump and go recipe. Everything gets added to a food processor or blender at once and it's ready in a snap! It's a great alternative to add to the table for Taco Tuesday or to keep in the fridge for snack time. Even with the jalapeño in the sauce, my kids love to snack on this sauce.

Is Creamy Avocado Sauce spicy?

It's up to you! If you like NO spice at all, just omit the jalapeño. I am a pretty big wimp when it comes to spice and I make this with 1 whole jalapeño. The sour cream mellows the spice quite a bit. But if you're not sure, just add a little at a time and taste in between!

What to put Creamy Avocado Sauce on:

It goes great on basically anything you want! My favorites are tortilla chips, this Mexican Marinated Chicken, these blackened shrimp lettuce wraps, these Mahi fish tacos, or any sort of tacos or quesadillas!

What's the difference between avocado sauce, and guacamole?

Guacamole is much chunkier and has more veggies in it while this sauce is creamier and includes sour cream which guacamole does not. Some also refer to this avocado sauce as "salsa" but that just didn't seem right to me either. It's much creamier and smoother than a salsa and a whole different experience!

Creamy Avocado Sauce

Coco and Ash

Print Recipe

Prep Time 10 minutes mins

Equipment

• Blender or food processor

Ingredients

  

• 3 hass avocados (skin and seed removed)
• 1 heaping cup fresh cilantro leaves
• 1 whole fresh jalapeño optional
• 3 large garlic cloves (peeled)
• 3 tablespoons lemon juice
• 1 cup sour cream
• ¼ cup water
• ½ teaspoon ground cumin
• 1 teaspoon onion powder
• 1 and ½ teaspoon salt

Instructions

 

• Add all of the ingredients to a food processor or blender and blend on high until smooth.
• Store in an airtight container in the refrigerator for up to 4 days.

Notes

Note: If you are sensitive to spice, you can either omit the entire jalapeño or just remove the seeds before adding. For a spicier dip, use 2 whole jalapeños.

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