If you’re a fan of my Lime Crema, I think you’re going to also love this Creamy Avocado Dressing. It has the same bones as the Lime Crema, but is dressed up with a few more flavors to really make it a flavor bomb. This dressing comes together super fast, so you can make it fresh on the spot whenever needed.
P.S. It’s great on a lot more than just salads!
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What’s in Creamy Avocado Dressing
This recipe is SO simple. It starts with the same ingredients as my Lime Crema: sour cream, garlic, lime, and salt. Then I added an avocado and fresh cilantro to freshen it up and make it a total flavor bomb. It’s so simple, but SO good.
Do I Need a Food Processor?
I found my food processor to be the easiest tool in my kitchen to make this dressing, but it is definitely soft and fluid enough to use a good blender if you have one. This recipe makes about one cup, so you’ll need something with at least a 1.5 cup capacity to allow for movement.
How to Serve Creamy Avocado Dressing
I used this avocado dressing on my Turkey Taco Salad this week, but I found myself dipping all sorts of vegetables into the jar throughout the rest of the day. This dressing is so good that I was looking for anything and everything to dip into it!
Try this dressing on your sandwiches, wraps, tacos, salads, nachos, bowl meals, fresh vegetables, and more!
Creamy Avocado Dressing
Servings 4 ¼ cup eachIngredients
- 1 avocado ($0.89)
- 1/2 cup sour cream ($0.24)
- 1 clove garlic, minced ($0.08)
- 1/4 tsp salt ($0.02)
- 2 Tbsp fresh lime juice (1 lime) ($0.50)
- 1/4 bunch fresh cilantro ($0.20)
- 1/4 cup water (or as needed) ($0.00)
Instructions
- Add the avocado, sour cream, minced garlic, salt, lime juice, and cilantro to a food processor or blender. Puré until smooth.
- Add water, 1-2 Tbsp at a time, and purée again until it reaches your desired consistency (leave thicker for a dip, add more water for a pourable dressing).
See how we calculate recipe costs here.
Equipment
- Food Processor
Nutrition
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Pictured with Turkey Taco Salad.
How to Make Creamy Avocado Dressing – Step by Step Photos
Add 1 avocado, ½ cup sour cream, 1 clove of garlic (minced), ¼ tsp salt, 2 Tbsp lime juice, and ¼ bunch cilantro to a food processor or blender.
Purée until smooth. Add water, 1-2 Tbsp at a time, and purée again until the dressing reaches your desired consistency. To use as a dip, leave it thick and don’t add any water. For a more pourable dressing, add about ¼ cup water.
Serve over your favorite salad, tacos, nachos, wrap sandwiches, chips, or fresh vegetables!
Making this for family with allergy to citrus and garlic. Can I substitute with yogurt and rice wine vinegar and shallots? Can I make night before
You could do that! The lime contributes a lot of flavor aside from the acidity, so just keep in mind it would taste more like an Avocado ranch, but I think it would still be delish! You can definitely make it the night before.
How long would this keep in the fridge. It looks best made fresh but I’m just one person eatting it. Thanks
Three days in the fridge. XOXO -Monti
This is one of those “where have you been all my life ?” recipes. I like including some avocado in salads but it was always a struggle to use up the second half of the avocado before it turned brown (which for me was about 15 minutes even with lemon juice & plastic wrap). I already used sour cream in salad dressings so this was perfect – all of the other avocado dressings required oil and a blender while I can make this just fine with a fork. Thanks !!
So I mde this. I used plain greek yogurt instead of sour cream, because I had it, I had a large avocado so I used the whole 8 oz of yogurt. Otherwise I pretty much stuck to the recipe, although I added a bit of dry ranch dressing spices I had on hand, Very tasty!
This looks so simple and delicious. I need some cilantro but I can’t wait to try it
Could I use frozen avocado chunks? I buy these for smoothies and always have them on hand, but I do not always have access to good fresh avocados.
While I haven’t tried that, I feel like it would work as long as they’re fully thawed first.
Wow I wish avocados were 89 cents! They’re about $4 each, sometimes 2 for $5 where I am in Canada so not really a budget food at all. :)
Looks delicious though there’s a similar sauce we buy for $7 so in that sense maybe it’s a saving :)
Love the ideas thanks
I don’t know if you’re in northern Canada, in which case food prices are crazy. But I’m in Ontario and can get avocados for a reasonable price. No Frills sells a bag of 5, (smaller than average tho) that makes it under $1 each- as long as you like them enough to use the extras. Also, loblaws has the naturally imperfect avocados, again a bulk option but perhaps available to you if you don’t have No Frills. Hope you find some deals- avocados are too good to miss out on
I was making a quick taco salad tonight & had no dressing, then I remembered seeing this just this morning. It is PERFECT! The only addition I made was adding a bit of pickled jalapeno juice from the jar instead of water to loosen it up for that hint of spice. So good!
Just finished making the dressing – tastes incredible, light, bright and zesty. I’m making double the salad tonight, I think I’ll need it.
Do you have a non dairy suggestion? It sounds delicious!
No, unfortunately, I don’t have a non-dairy swap for this one.
Thanks
Could you try Veganaise or vegan Greek yogurt. Those may work. :)
I just now did it with Coconut Cream. I added more Avocado and it works alright
Any idea how long this would keep in the fridge?
Probably only a few days.
Is this the same recipe as the older creamy Avocado dressing?
Nope, this one is different. The other one was a buttermilk and parsley dressing. If you need a copy of it we can email it to you, just reach out to us at support@budgetbytes.com
Ok, thank you! This one looks great too!
Any suggestions for flavors other than lime and cilantro? I really want to make this dressing, but I detest those flavors…. Thanks!
I’d just need to develop a whole different recipe, since those are the two main flavors of this one. Unfortunately, I can’t just guess, I’d need to test ideas and ratios to find another flavor profile that works.
Parsley and lemon?
Basil and lemon?
I may experiment too.
Maybe some of a package of taco seasoning
I just left out the cilantro (because I didn’t have any) and used bottled lemon juice instead of lime (for the same reason). Still tasted great. Next salad I’ll include some dill since I *do* have that around.
If you put less other flavorings in then it tests more like avocado, which is still a win to me.
This looks great! Question – Can we replace the sour cream with greek yogurt?
If you’re used to making that swap, you’d probably be okay with it. I personally am not a fan of Greek yogurt in place of sour cream, but I know a lot of people don’t mind it. :)
This sound delicious! Very excited for the upcoming taco salad recipe!
Looks great! How long does this dressing “keep” in the fridge?
About three days or so. :)