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This Santa Fe-Caesar Crema offers a delicious fusion of creamy, tangy Caesar dressing and the lively, zesty tastes characteristic of Santa Fe cuisine!
Why You’ll 🫶🏻 this Crema
This vibrant avocado blend is incredibly adaptable. You can savor it as a dip or a spread for sandwiches, and by adding a bit of water, it transforms into a delightful dressing. Serve it in a small bowl alongside crostini, bagel chips, or fresh veggies. It also makes a fantastic topping for Flautas or Tacos, capturing the essence of old Santa Fe while delivering a zesty Caesar salad flavor. This Santa Fe Caesar Crema is truly a versatile delight! The rich flavor enhances a variety of dishes, making every meal a little more special. Enjoy! ~Nicole
Key Ingredients for Santa Fe-Caesar Crema
Avocado is the base of the mixture. It adds a mild, creamy flavor and a rich, buttery texture.
Garlic adds a bold, zesty flavor found in Santa Fe cuisine and Caesar dressing.
Cilantro adds a fresh, almost citrusy flavor and vibrant color.
Lemon Juice and Lime Juice add a burst of tangy and refreshing citrus flavor.
Anchovy Paste and Worcestershire Sauce add a deep, savory flavor. Their umami flavor enhances the overall crema without lending a fishy taste.
Sour Cream adds a creamy, rich, and tangy flavor.
Parmesan Cheese is a key ingredient in Caesar dressing. It adds a rich and nutty flavor.
Extra-Virgin Olive Oil acts as a seasoning in this recipe. Only one teaspoon is needed. I use an olive oil with a slight peppery taste.
Equipment Needed
- Food processor
Tips for Making Santa Fe-Caesar Crema
- Make sure the avocado is ripe. Underripe avocados have little to no flavor.
- Use freshly grated Parmesan cheese for the best texture and, more importantly, flavor. Pre-shredded Parmesan has stabilizers, and it will not process smoothly.
- To ensure the perfect balance of flavors, carefully measure the anchovy paste and Worcestershire sauce.
- With the food processor running, drop the garlic and cilantro into the feed tube and process until finely chopped. Scrape down the sides of the bowl.
- Add the avocado, sour cream, citrus juices, and anchovy paste, then pulse to break down the avocado and bring it into direct contact with the lemon and lime juice.
- Add the Parmesan, Worcestershire, and olive oil, and process until smooth.
Substitutions
- Regular or low-fat sour cream can be used.
- Substitute half the sour cream with plain yogurt (not Greek).
- Substitute Mexican crema for the sour cream for a rich taste.
- Substitute 3 whole anchovies for the anchovy paste.
- Substitute parsley or basil for the cilantro if there is an aversion to cilantro, or simply omit it.
- Substitute dry-aged grated Cotija for the Parmesan.
Serving Suggestions
This Santa Fe-Caesar Crema is incredibly versatile. Serve it as a dip for veggies, bagel chips, or tortilla chips, or spread it on crostini or garlic toasts. It is a delicious condiment when spread on a grilled chicken sandwich or an Ultimate Steakhouse Burger. This crema is also an excellent topping for Chicken Flautas in a Roasted Tomatillo Broth, Spicy Steak Soft Tacos, or Easy Chicken Tacos.
You can use a high-speed blender or good old 💪🏻. You will need to finely mince the garlic and cilantro with a sharp chef’s knife and use the tines of a fork to mash the avocado.
You can substitute flat-leaf parsley or basil for the cilantro, or you can simply omit it.
I do not recommend it, but that is a matter of personal taste. In my opinion, Greek yogurt lends a chalky taste and texture. Try substituting with plain yogurt.
Yes. The crema can be stored in an airtight container in the refrigerator for up to 3 days. The flavor may diminish once refrigerated, so bring it to room temperature for the fullest flavor.
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Santa-Fe-Caesar Crema
Equipment
Ingredients
- 2 garlic cloves, peeled
- ½ cup packed fresh cilantro
- 1 ½ teaspoons anchovy paste
- 1 large ripe avocado, pitted and peeled
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons freshly squeezed lemon juice
- ½ cup sour cream, regular or low -at
- ¼ cup freshly grated Parmesan cheese
- 1 teaspoon Extra-virgin olive oil
- ¼ teaspoon Worcestershire sauce
- Kosher salt and freshly ground black pepper
Instructions
- With the Food processor running, drop the garlic and cilantro into the feed tube and process until the garlic is finely chopped. Scrape down the sides of the bowl. Add the avocado, lime juice, lemon juice, and sour cream. Pulse to break up the avocado and allow it to come into direct contact with the citrus juices, which helps prevent oxidation. Scrape down the sides of the bowl again.
- Add the Parmesan, Worcestershire, and olive oil. Process until blended and smooth with green cilantro flecks. Season to taste with kosher salt and freshly ground black pepper. Serve. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Adapted from Great Bar Food at Home by Kate HeyHoe
