2 large very ripe avocados
3 Tbsp. sour cream
Kosher salt and fresh ground black pepper to taste
2 Tbsp. Pico de Gallo (recipe here http://bakespace.com/index.php?mode=listing&act=show&lst_id=5863)
juice of half a lemon
Cut the avocados in half and remove the pit.
Scoop the meat out of the skin into a large bowl.
Mash the avocados well.
Add the sour cream and salt and pepper and mix well with a whip until it is fairly smooth.
Add the Pico de Gallo and lemon juice and mix with a spoon until combined
Refrigerate, covered, for at least an hour before serving
Pairs Well With
I like this one on chips, in chili, served with fajitas and as an ingrediant in salads.