Creamy Avocado Salsa with Greek Yogurt | CookOS

Creamy Avocado Salsa

Name: Creamy Avocado Salsa with Greek Yogurt
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 4 ripe avocados, pitted and scooped; 1.5 cups milk; 32 oz plain Greek yogurt; 1 bunch cilantro; 1 serrano pepper; 4 jalapeño peppers; 1 white onion, quartered; 6 cloves garlic; 2.5 tsp chicken bouillon powder, or to taste

This creamy avocado salsa combines ripe avocados, Greek yogurt, and fresh cilantro into a protein-rich dip that works as a versatile topping for tacos, flautas, and Mexican dishes. The Greek yogurt addition creates an unusually smooth texture while boosting protein content.

🌍Mexican 🏷️Avocado salsa 🏷️Creamy salsa 🏷️Salsa verde 🏷️Dip Sauce

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Total

10 min

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by daddyjai09

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Ingredients

4 ripe avocados, pitted and scooped
1.5 cups milk
32 oz plain Greek yogurt
1 bunch cilantro
1 serrano pepper
4 jalapeño peppers
1 white onion, quartered
6 cloves garlic
2.5 tsp chicken bouillon powder, or to taste

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Instructions

1
Add the flesh of 4 ripe avocados to a blender.
2
Pour in the milk and add the Greek yogurt.
3
Add the cilantro, serrano pepper, jalapeños, quartered onion, and garlic cloves to the blender.
4
Blend on high until the salsa is completely smooth and creamy.
5
Add 2 teaspoons of chicken bouillon powder and blend again to incorporate.
6
Taste the salsa and add more chicken bouillon powder if needed. Blend one final time.
7
Pour into a bowl and serve with flautas, tacos, or your favorite dishes.

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Tips & Notes

Pro tips

Choose avocados that yield slightly to gentle pressure for optimal creaminess; overripe avocados may result in a bitter taste.
Blend in stages: combine avocados and yogurt first, then add peppers and aromatics to control texture and prevent over-processing.
Toast or bloom the chicken bouillon powder in a dry pan for 30 seconds before adding to enhance its flavor distribution throughout the salsa.
Taste and adjust seasoning gradually—bouillon powder concentration varies by brand, so add incrementally to avoid oversalting.

Substitutions

Milk → Heavy cream or sour cream (for richer texture; reduce quantity slightly)
Greek yogurt → Crema or Mexican crema (for authentic tang; adjust consistency with milk as needed)
Chicken bouillon → Fish sauce or soy sauce (1 tsp; for umami depth without poultry flavor)
Serrano pepper → Habanero or additional jalapeño (adjust to heat preference)

Storage & make-ahead

Store in an airtight container with plastic wrap pressed directly on the surface for up to 2 days in the refrigerator; stir before serving.

Equipment

blender or food processor

Common Questions

Can I make this salsa ahead of time?

Yes, store it in an airtight container in the refrigerator for up to 2 days. Press plastic wrap directly onto the surface to minimize browning from oxidation.

What's the secret ingredient in this recipe?

Greek yogurt provides the creamy texture and a significant protein boost, making it more substantial than traditional avocado salsa.

How do I prevent the salsa from turning brown?

Make it as close to serving time as possible. Store with plastic wrap pressed directly on the surface, or add lime juice to help preserve the green color.

Can I adjust the spice level?

Yes—remove the seeds from the serrano pepper and jalapeños for less heat, or add more peppers if you prefer a spicier salsa.

What consistency should the salsa be?

Blend until creamy but still textured. If too thick, thin with a splash of milk; if too thin, add more avocado or yogurt to reach your preferred thickness.