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I 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
  • 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

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