AVOCADO CREAM SAUCE
I just cannot speak of creamy Mexican flavors without the infamous avocado cream sauce. To turn up the yum on any taco, salad, quesadilla or burrito, a little goes a long way. Even better, you can make it a dip with some fresh carrots, jicama or celery.
Equipment
- blender or food processor
Ingredients
- 2 large ripe avocado, halved and pitted
- 1 cup nonfat greek yogurt or nonfat sour cream, if preferred
- 1/4 cup packed cilantro leaves
- 2 cloves garlic peeled
- 3-4 Tablespoons fresh lime juice (from about two limes)
- 1/2 teaspoon Kosher salt
- Freshly ground pepper to taste
Instructions
- In a food processor or blender, scoop out avocado and blend together with yogurt, cilantro, garlic, lime juice and salt.
- Pour into a bowl and season with black pepper to taste.
- Serve as dip or topping. If refrigerating, wrap tightly with plastic wrap. It will last up to 48 hours. Makes 6–8 servings.
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