• 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
  1. Cut the avocados in half and remove the pit.
  2. Scoop the meat out of the skin into a large bowl.
  3. Mash the avocados well.
  4. Add the sour cream and salt and pepper and mix well with a whip until it is fairly smooth.
  5. Add the Pico de Gallo and lemon juice and mix with a spoon until combined
  6. Refrigerate, covered, for at least an hour before serving
I like this one on chips, in chili, served with fajitas and as an ingrediant in salads.