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Guacamole With Sour Cream

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Ingredients

Adjust Servings:

	1 large avocado, scooped out of shell and mashed
	2 tablespoons sour cream
	1 tablespoon salsa
	1 garlic clove, pressed
	1 tablespoon sweet onion, finely diced
	1 teaspoon cilantro (note, some people find it vile) or 1 teaspoon parsley (note, some people find it vile)
	1 tablespoon tomatoes, finely diced
	2 teaspoons black olives, minced
	1 1 teaspoon lime juice or 1 teaspoon balsamic vinegar
	salt, use less if you'll refrigerate (you shouldn't need much)

Nutritional information

227.3

Calories

183 g

Calories From Fat

20.4 g

Total Fat

4 g

Saturated Fat

6.2 mg

Cholesterol

87.3 mg

Sodium

12.7 g

Carbs

8.5 g

Dietary Fiber

1.9 g

Sugars

3 g

Protein

158 g

Serving Size

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Guacamole With Sour Cream

Name: Guacamole With Sour Cream
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: : 1; : 2; : 1; : 1; : 1; : 1; : 1; : 2; : 1

Features:

Cuisine:

American

My guacamole is very free-form, but here are the basics: Figure about 1/2 large avocado per person. I don't care whether I'm using Haas or regular avocados - some people do. Pick ones that give to mild pressure but are not mushy. If you can't find any that are ripe, get hard ones and keep them in a paper bag for a couple of days until they ripen.

30 min
Serves 2
Easy

Ingredients

Directions

Guacamole With Sour Cream,My guacamole is very free-form, but here are the basics: Figure about 1/2 large avocado per person. I don’t care whether I’m using Haas or regular avocados – some people do. Pick ones that give to mild pressure but are not mushy. If you can’t find any that are ripe, get hard ones and keep them in a paper bag for a couple of days until they ripen.

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Steps

1 Done	Cut the Avocado in Half, Scoop Out the Flesh With a Spoon; Mash 3/4 of It Well and Chop the Remaining 1/4 Coarsely (i Do This With the Spoon, in the Avocado Shell, Before Scooping the Last Bit Out).
2 Done	Mix It Into the Mashed Portion.
3 Done	Mix All Remaining Ingredients Together.
4 Done	Serve Immediately, or Cover With Plastic Wrap, Pressing Wrap Firmly to Surface of Guacamole (or It Will Turn Color Due to Oxidation) and Refrigerate Up to 4 Hours Before Serving.