Caribbean Jerk Crema



Serving size

about 1/4 cup
45 minutes
60 minutes

This recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator.

Caribbean Jerk Crema


2 tsp. Olive oil
1 small White onions (diced)
1 medium Carrots, raw (peeled and diced)
1 1/2 tsp. Jerk Rub
1/4 lemon yields Lemon juice
2 Tbsp White wine
1/2 medium Avocados, raw
1/4 cup Nonfat Greek Yogurt
1/4 tsp. Salt


Place a small skillet in the oven and preheat to 325°F.

Place the olive oil in the skillet with the onions and carrots.

Roast for 10 minutes and stir.

Return the pan to the oven and roast for another 10 minutes.

Add the jerk seasoning, stir, and roast for another 5 minutes.

Add the lemon juice and white wine, stir, and roast for another 5 minutes.

Remove from the oven and let cool (this is to avoid curdling the yogurt added in the next step).

Place in a mini-chopper or blender with the avocado, Greek yogurt, and salt.

Puree until smooth.

Chill before serving.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is NOT safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This is a super easy dip to make and it is so versatile. You can use it at parties with crudités, on sandwiches, or even as a topping for tacos. The avocado mellows the jerk seasoning while its fat helps distribute them well. If you thin this out a bit with milk, it makes a great salad dressing.

"You can't sow an apple seed and expect to get an avocado tree."

Tom Shadyac