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BackstoryI like this one on chips, in chili, served with fajitas and as an ingrediant in salads.
- 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