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.

photo by recipetineats

​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
juice from two limes (about 3–4 Tablespoons)
1/2 teaspoon Kosher salt
Freshly ground pepper to taste
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PREPARATION
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.