Start by gathering your ingredients. Cut the avocados in half, remove the pit, and scoop the flesh into a blender. Finely chop the garlic and cilantro.

In your blender, combine the peeled avocado, sour cream, chopped cilantro, garlic, lime zest, and lime juice. Add a pinch of kosher salt.

Blend the mixture on medium speed for 30 to 45 seconds, or until it’s very smooth and creamy.

Taste the crema and adjust the seasoning if necessary. If too thick, add a splash of milk and blend again briefly.

Transfer your crema into an airtight container. Press plastic wrap against the surface to prevent browning and seal it well. Refrigerate for at least 30 minutes.

Drizzle it over tacos, salads, or use it as a dip for chips and veggies. Enjoy!