Guacamole With Sour Cream

5.0(96)

My guacamole is very free-form, but here are the basics: Figure about 1/2 large avocado per person. I don't care whether I'm using Haas or regular avocados - some people do. Pick ones that give to mild pressure but are not mushy. If you can't find any that are ripe, get hard ones and keep them in a paper bag for a couple of days until they ripen.

by maenad·published 1999-09-15

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Fruit

Servings

2 serving(s)

Total time

10 min

prep 10 min

Calories / serving

227 kcal

Ingredients (10)

serves

1 large avocado, scooped out of shell and mashedavocado
2 tablespoons sour creamsour-cream
1 tablespoon salsasalsa
1 garlic clove, pressedgarlic
1 tablespoon sweet onion, finely dicedonion
1 teaspoon cilantro (note, some people find it vile) or 1 teaspoon parsley (note, some people find it vile)cilantro
1 tablespoon tomatoes, finely dicedtomato
2 teaspoons black olives, mincedblack-olives
1 teaspoon lime juice or 1 teaspoon balsamic vinegarvinegar
salt, use less if you'll refrigerate (you shouldn't need much)salt

Instructions (4 steps)

01Cut the avocado in half, scoop out the flesh with a spoon; mash 3/4 of it well and chop the remaining 1/4 coarsely (I do this with the spoon, in the avocado shell, before scooping the last bit out).
02Mix it into the mashed portion.
03

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Rich recipe — supports nutrition-aware planning.