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creamy avocado sauce, avocado salsa, dip, chip dipping, coco and ash, appetizer

Creamy Avocado Sauce

Course Appetizer, Side Dish, Snack
Cuisine American, Mexican
Prep Time 10 minutes
Author Coco and Ash


  • Blender or food processor


  • 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
  • 1/4 cup water
  • 1/2 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 and 1/2 teaspoon salt


  • 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.


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.