A quick, fresh Avocado Sauce for dipping, dolloping and scooping! Terrific as a dip for chips or vegetable sticks, as a sauce for all things Mexican including quesadillas, burritos, nachos, and tacos.
This is a terrific Avocado Dipping Sauce that I use for all things Mexican. Pictured above with Quesadillas, the other recipe I published today.
It pairs really well with Mexican food because it’s got a lovely bright flavour which tempers the bold flavours of Mexican food.
Made with avocado, sour cream or yoghurt, lemon or lime, coriander/cilantro, garlic and olive oil, I describe it as fresh and bright but it’s also got the natural rich creaminess from avocados.
Quick and easy to make with the aide of your food processor, the other benefit of this Avocado Sauce is that it stays green for days and days! Pictured below on Day 3, and it’s just as green and fresh tasting as it was on Day 1.
Enjoy! – Nagi x
MORE WAYS TO GET YOUR AVOCADO FIX!
- Guacamole – the king of all Avocado dips!
- Avocado Hummus
- Avocado Corn Salad
- Chicken Salad with Avocado Dressing
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Avocado Sauce
Ingredients
- 1 large , ripe avocado
- 1/3 cup sour cream or yoghurt
- 1/2 small clove of garlic
- Juice of 1/2 lemon
- 1 - 2 tbsp olive oil
- 1/2 cup (packed) coriander / cilantro, roughly chopped
- Salt and pepper to taste
Instructions
- Combine all ingredients in a food processor, blend until very smooth. Use water to adjust consistency as required.
- Adjust lemon or lime as required. Should have a bit of tang if intended to be paired with rich, bold flavoured food like Mexican food.
- Keeps for 4 days in an airtight container - and stays green!
Recipe Notes:
Nutrition
WATCH HOW TO MAKE IT
LIFE OF DOZER
That time I tried to teach Dozer to hold a flower in mouth just because it would be so cute…..
Beck says
Totally yum! This was very quick and easy to whip up – I probably used closer to a whole lemon as I like serious zing. Looking forward to having this with your quesadillas tonight!
Joanne Tavani says
You use oil in recipe, but doesn’t show in video. Is it supposed to be used in recipe?
TONI says
QUESTION … IS THERE ANOTHER HERB THAT CAN BE SUCESSFULLY USED INSTEAD OF CILANTRO/CORIANDER ?
I REALIZE THEY ARE THE “GO TO” SEASONING IN MEXICAN CUISINE BUT I CANNOT WORK UP A LIKING !
AND FOR SUBSTITUTES, I ALSO DO NOT LIKE PARSLEY, AS I ALWAYS FIND IT BITTER.
LOVE THE IDEA OF FREEZING THE QUESADILLAS. NO SOGGINESS WHEN THAWED ???
I HAVE FROZEN FILLINGS BEFORE BIT NEVER THE “MADE” RENDITION.
THANX
TONI
Nagi says
HI Toni! I would use chives 🙂 They will add terrific extra flavour! The quesadilla will be soggy right after thawing but then it needs to be pan fried or baked until crispy 🙂
TONI says
THANKS !!! LOOKING FORWARD TO THE EATING/ENJOYING & THE LITTLE SURGE OF TIME SAVING WITH THE PREP ALREADY BEING COMPLETED. YOU HAVE GREAT IDEAS !