Sour Cream Guacamole

Prep:

10 m

Cook:

0 m

Ready in:

10 m

Yum

Make sure you add ½ large per person – the amount of other ingredients is rather variable.

Save

Print it

Servings: 2

Avocado

1, large, scooped out of shell, mashed

Sour cream

2 tbsp.

Salsa

1 tbsp.

Garlic

1 clove, pressed

Sweet onion

1 tbsp., finely diced

Cilantro

1 tsp., or 1 tsp., parsley

Tomatoes

1 tbsp., finely diced

Black olives

2 tsp., minced

Lime juice

1 tsp., or 1 tsp. balsamic vinegar

Halve the avocado and scoop out its flesh with a spoon.
Mash about ¾ of the avocado flesh and chop about ¼ of it coarsely. You can do it using a spoon in the avocado shell.
Add the mashed part and mix well.
Mix all the ingredients and serve immediately. Alternatively, cover the mixture with plastic wrap and press the wrap firmly to it to prevent it from turning color.
Keep the dish in the fridge for up to 4 hours before you serve it.

Review

Read all reviews ()