- 1 cup sour cream
- ½ cup mayonnaise
- 1 clove garlic minced
- ¼ cup cilantro finely chopped
- 1 to 2 limes juice of
- salt to taste
Add the sour cream, mayonnaise, cilantro, garlic, lime juice, and salt to a bowl.
Mix well to combine. Taste for seasoning, add more salt if needed, and serve.
General
- You can swap the mayonnaise and sour cream for 1.5 cups of Mexican crema.
- For a completely smooth crema, you can add all of the ingredients to a food processor or blender and blend until smooth.
Storage and Reheating
- Fridge Store leftover crema in an airtight container for 3 to 5 days.
- Freezer I do not recommend freezing this recipe. The texture of the crema won't be the same when it defrosts.
- Reheating This dish does not really need to be reheated, but if you'd like, you can let the crema come to room temperature before serving.
Calories: 104kcal | Carbohydrates: 2g | Protein: 1g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 15mg | Sodium: 66mg | Potassium: 34mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 151IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 0.1mg