Creamy Avocado Bomb Sauce is a dressing, sauce, dip all in one. The original Avocado Bomb Sauce recipe from here at Simply Made Recipes has been a huge hit and we wanted to create a spin off recipe for you all. Creamy Avocado Bomb Sauce is spicy, packed with fresh cilantro and garlic and has a nice creamy base.
Why do we love this recipe?
You can literally use it on everything. Top your fajitas, burrito bowls, eggs, toast, chicken fingers, salads and whatever else you can think of. Our favorite use for Creamy Avocado Bomb Sauce is on top of ground turkey tacos made with ground turkey, cabbage, tomatoes, taco seasoning in a soft tortilla. The sauce replaces the need for guacamole, salsa and sour cream. Also, is a great healthy swap on salads of a ranch dressing.
Creamy Avocado Bomb Sauce can be stored in the refrigerator in a sealed container for around 5 days.
Creamy Avocado Bomb Sauce |
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- 1 avocado
- 1/2 cup plain greek yogurt
- 1/2 jalapeno
- 3 garlic cloves
- 1/2 bunch fresh cilantro
- 1/2 fresh squeezed lime
- Pinch of salt
- Gather ingredients, food processor, sealable container, knife, and cutting board.
- Wash ingredients well, especially the cilantro because it can hold in a lot of dirt.
- Cut lime and avocado in halves. Remove the avocado seed.
- Scoop the avocado from its shell in put into the food processor.
- Add 1/2 cup plain greek yogurt, 1/2 jalapeno, 3 garlic cloves, pinch of salt and 1/2 bunch of cilantro into food processor. If you do not like heat, remove seeds of jalapeno beforehand. If you want it extra spicy, add an entire jalapeno but be wary because it will have some kick.
- Squeeze 1/2 lime into mix. Blend for 3 minutes.
- Do a taste test. You may need to add more salt or squeeze more lime depending on your personal taste. If you would like a thinner sauce, for a dressing possibly, add just a touch of water to thin out. Start with a tablespoon of water but the water is not necessary.
- Blend another 1-2 minutes.
- Pour into a container and eat up!
So I made this last night used plain organic yogurt, used a whole jalapeño but i also added red pepper flakes and a couple twist ground pepper because I didn’t think it was spicy enough for me. Plus a whole lime and a pinch of cumin, after sitting overnight it’s awesome spicy the way I like it, a keeper. Great for veggies (roasted or raw) and seafood such as calamari.
Just finished making your recipe. I added the entire jalapeño and also used two avocado. I LOVE IT! It’s in the refrigerator now as I am apwaiting for all flavors to marry. I plan on eating some on crispy,100% whole wheat toast for breakfast
Sounds good!
I’ve made this recipe quite a few times and I looooove it!! I switch out the yogurt for sour cream and add a little mayo for more fat (keto). I’ve made it for work potlucks too and there’s never any left. Thank you for the fantastic recipe!
That’s awesome Ali! Glad you enjoy it and thanks for sharing how you swap some ingredients to make it work for you.
Hi Ali. I think I’d like to make this for a potluck at work too. Any tips before I do it? We ha e a refrigerator at work.
Make it day of if you can and place some saran wrap snuggly over top and place in fridge to help the sauce form browning.
How many avocado did you put in? It’s not listed in ingredients list.
1 avocado
1/2 cup plain greek yogurt
1/2 jalapeno
3 garlic cloves
1/2 bunch fresh cilantro
1/2 fresh squeezed lime
Pinch of salt
Can you freeze this?
I never have but I would think so. Just make sure the air is out before freezing.
This was a delicious addition to shrimp fajitas. . I added some red pepper flakes and less jalapeño,
as I think the heat can be controlled better. I’ll definitely make this recipe again. Thank you.
Good call with the red pepper flakes!
This looks amazing! I’m new to avocados, and I’m curious if this dip turns brown in the fridge after a few days or if it’s pretty and green due to the lime juice? I’m eating avocados on everything these days so this will really be a refreshing way to eat it!
The lime help the sauce from not turning brown. Just place it in a sealable container and keep in fridge. Sometimes the top will get a little brown but it should keep that nice green color for a few days.
Use a piece of Saran Wrap and press it onto the surface of the sauce, or a half avocado that’s leftover, or your guacamole, then seal the container with lid. Keeping any air off the surface keeps it from browning! Simple, right?
Does this recipe use 1 avocado? I’m not seeing it listed on the ingredients.
Hey Maria, I copy and pasted the recipe card for you in case its not pulling up for you. it is one avocado.
1 avocado
1/2 cup plain greek yogurt
1/2 jalapeno
3 garlic cloves
1/2 bunch fresh cilantro
1/2 fresh squeezed lime
Pinch of salt
I love this dip. This recipe is simple and delicious. I don’t like avacados plane. Since avocados are a good source of fat in a keto diet, this dip allows me to get those good fats in. I use it as a dip, as a sandwich spread and of course with keto friendly tacos. Thank you for sharing this recipe!
I am glad you enjoy it Robin! I love how versatile it is and yes, you get all those good fats!
So is this best eaten cold or can it be mixed as a sauce for warm noodles??
I use it as a cold dip but some people have told me that they have tried it out in pastas as a replacement for pesto. I havent tried it warm but people have said good things so either way!hot or cold.
Can I sub sour cream for the Greek yogurt?
For sure!
Yum,yum,yum! I don’t know what else to say! ?
This is amazing!! My friends and I are always looking for avocado recipes. Thanks.
Cant have too many avocado recipes! You would probably enjoy our ‘firehouse guacamole’ and ‘baked avocado taco’ recipes too!
I’m going to make it this evening, THANK You!!! ☺
Awesome! Hope you enjoy it.