Or, at least, my favorite after some good guacamole. (Apparently I like green dips. Who knew?) I discovered this one while I was searching for a solution to our squash situation. While the soup didn’t rate high enough to go into our regular rotation, this avocado lime cream blew me away. I ate it on stuffed peppers, in tacos, on pretzels and then proceeded to lick the container clean. (What? Waste not, want not! 😉 )
It was a welcome addition to taco night, and Arron, Karen’s hubby and the master of sauces, gave it a thumbs up. Best of all, it’s super easy to throw together – always a good thing in my book.
Avocado Lime Cream
1/2 cup sour cream (I used the reduced fat)
1 avocado, sliced
handful of cilantro, large stems discarded
juice of one lime
1/4 teaspoon salt
Combine the ingredients in a blender or food processor. (I use a glass bowl and my immersion blender.) Process until smooth and creamy. Store in the refrigerator.
The flavors meld together after some time in the fridge, so I like to make this 12-24 hours in advance.
From Erin’s Food Files