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My Avocado Crema Starts with Greek Yogurt—and Goes Beyond Tacos
I reach for thick Greek yogurt to give this avocado crema its tangy balance. Spoon it over stuffed sweet potatoes, spread it on burgers, or set it out as a dip.
Rezept
Zubereitungszeit ca. 10 MinutenVorbereitung ca. 10 Minuten
Zutaten:
- 2 large ripe avocados, (peeled, pitted, and cut into large chunks)
- 1/2 cup whole milk Greek yogurt
- 1 lemon, (zested and juiced)
- 1/2 to 1 teaspoon Aleppo pepper or crushed red pepper flakes ((optional))
- Kosher salt
- Black pepper
- Water, (as needed)
Arbeitsschritte:
- Combine and whip. To the bowl of a food processor fitted with an S-blade, add the avocados, yogurt, and lemon zest and juice. Add the Aleppo pepper or crushed red pepper flakes, if using, and a big pinch each of kosher salt and black pepper. Blend until smooth and fluffy, about 3 minutes, pausing occasionally to scrape down the sides.
- Adjust the seasoning and texture. Taste and adjust the seasoning. If the crema is too thick, add water 1 teaspoon at a time, blending until smooth after each addition.
- Finish and serve. Serve immediately as a dip, spread onto sandwiches, or spoon over roasted vegetables.