Creamy Avocado Dressing

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Creamy Avocado Dressing is what happens when a ripe avocado finally gets a job besides sitting on the counter for four days and becoming perfect during the exact eight-minute window when nobody is home. Blended with Greek yogurt, lime juice, cilantro, garlic, cumin, and salt, it turns into a smooth, tangy dressing with enough body to cling to greens, tacos, grain bowls, or whatever else needs rescuing from dryness.

The avocado supplies the richness, so there is no mayonnaise here, while the yogurt keeps the dressing lighter and adds a clean tang. Start with the listed water and thin it gradually; a thick batch works beautifully as a dip or sandwich spread, while a little extra water turns it into a pourable salad dressing. The biggest requirement is using an actually ripe avocado. A firm one will blend about as willingly as a lawn chair and can leave the dressing tasting grassy instead of creamy. Finish by adjusting the lime and salt, because avocado can absorb seasoning like it has outstanding debts.

Prep20 minutes

Cook25 minutes

Total45 minutes

Serves4 servings

DifficultyEasy

Ingredients

Servings

1 ripe avocado
1/2 cup plain Greek yogurt
2 tablespoons fresh lime juice
1 clove garlic
1/4 cup fresh cilantro
1/4 cup water, plus more to thin
1/2 teaspoon kosher salt
1/4 teaspoon cumin

Instructions

1Combine avocado, Greek yogurt, lime juice, garlic, cilantro, water, salt, and cumin in a blender or food processor.
2Blend until completely smooth, scraping down the sides as needed.
3Taste and adjust salt and lime. Add more water, a tablespoon at a time, until you reach your desired consistency.
4Transfer to a jar or squeeze bottle. Use immediately or refrigerate.

Nutrition Information

Estimated per serving: 1 of 4 servings.

95Calories

4 gProtein

5 gCarbohydrates

7 gTotal Fat

2 gSaturated Fat

3 gFiber

2 gTotal Sugars

310 mgSodium

4 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Use a ripe avocado — firm avocados don't blend smooth and taste grassy.
Add the water gradually. You can always thin it out, but you can't thicken it back up.
This dressing doubles as a dip, taco sauce, or sandwich spread depending on how thick you make it.

Substitutions

Greek yogurt → sour cream or silken tofu for dairy-free Sour cream is richer; tofu keeps it light.

cilantro → fresh basil or parsley if you're a cilantro-soap person Different herb, still delicious.

lime juice → lemon juice Slightly different citrus note but equally bright.

Storage Instructions

Refrigerate in an airtight jar for up to 3 days. Press plastic wrap directly on the surface to prevent browning.

Make Ahead

Make it the morning you plan to use it. It stays green for about 3 days with the lime juice and airtight storage.

Freezing

Do not freeze Creamy Avocado Dressing. Avocado and Greek yogurt both change texture after thawing, so this dressing is better made fresh and kept refrigerated.

Frequently Asked Questions

Can I make this ahead of time?

Make the dressing ahead and refrigerate it in a tightly sealed container with as little air space as practical. Stir before serving; the lime helps, but avocado can still darken as it sits.

How do I store the leftovers?

Refrigerate in an airtight jar for up to 3 days. Press plastic wrap directly on the surface to prevent browning.

Can I freeze it?

Do not freeze Creamy Avocado Dressing. Avocado and Greek yogurt both change texture after thawing, so this dressing is better made fresh and kept refrigerated.

Can I adjust it for what I have on hand?

Yes. Tested adjustments on this recipe include Greek yogurt → sour cream or silken tofu for dairy-free; cilantro → fresh basil or parsley if you're a cilantro-soap person; and lime juice → lemon juice.