Easy Avocado Crème Recipe: The Ultimate Guide

There’s something about avocado that feels like culinary gold—rich, smooth, versatile. But let’s face it, the window between “perfectly ripe” and “sadly brown” is absurdly short. That’s why I started making Avocado Crème, a simple blend that not only extends the shelf life of your avocado but also transforms it into a creamy, herb-packed condiment you’ll want to spoon over everything. This has been a sidekick in a couple of my recipes however, I decided to give it its blog. 

From tacos to toasts, this green goodness adds a layer of richness and a pop of freshness. I’ve dolloped it onto grilled veggie tacos, slathered it on sourdough toast with pepitas and sweet mango cubes, and even served it as a dip with tortilla chips when unexpected guests showed up. The herbs bring brightness, while the olive oil rounds out the flavor and helps preserve the mix in the fridge.

If you’ve got a slightly firm avocado that isn’t quite ready—or one that’s just about to go—you’re in luck. This recipe is forgiving and flexible, and it might just become your new favorite way to rescue or repurpose those tricky green fruits.

How I’ve Used It:

• Tacos: Spoon it over grilled cauliflower or spicy black bean tacos for a cooling contrast.
  
• Toasts: Spread generously on toasted bread and top with pepitas, diced mango, chili flakes, or even poached eggs.
  
• Dip: Serve with tortilla chips, pita, or raw veggies as a healthier alternative to heavy dips.
  
• Buddha Bowls: A dollop on top of grain bowls or roasted veggie salads ties everything together.
  
• Wraps & Sandwiches: Use in place of mayo or hummus for a herby, creamy twist.
  

It’s amazing how a humble avocado, a handful of herbs, and a splash of oil can elevate your everyday meals. I’d love to know how you used your avocado crème if you try this. Tag me or drop a comment—I’m always looking for more ways to sneak it into my next meal!

Preparation time: 7-10 minutes
Cooking time: NA
Serves: NA

Ingredients:

• Avocado (ripe or slightly underripe) 1 large
• Garlic (optional, for a punchier flavor) 1-2 cloves
• Juice of ½ a lime or lemon
• Greek yogurt or sour cream (optional for extra creaminess) 2 tbsp
• A small handful of fresh herbs (cilantro, basil, parsley, or a mix)
• Olive oil (+ extra for topping) 2 tbsp
• Salt and pepper to taste
• Water (1–2 tablespoons, to thin out if needed)

Instructions

1. Scoop out the avocado flesh and place it in a blender or food processor.
2. Add garlic, lime juice, herbs, yogurt (if using), and olive oil. Add a pinch of salt and pepper. Blend until smooth and creamy.
3. If it’s too thick, add water a tablespoon at a time until you reach your desired consistency. Transfer to a jar or an airtight container.
4. Smooth the top and pour a thin layer of olive oil over it—this helps prevent oxidation and browning. Store in the refrigerator for up to 5 days.