This cream, also delicious with tortilla chips, can be made two hours ahead and stored in the refrigerator.
- Total Time:
- Yield: Makes 1 3/4 cups
Source: Martha Stewart Living, January/February 2014
- 2 ripe avocados, pitted, peeled, and coarsely chopped
- 2 tablespoons fresh lime juice (from 1 to 2 limes)
- Coarse salt
- 1 pinch chili powder
- 2 jalapenos, ribs and seeds removed, finely chopped (about 3 tablespoons)
- 1/4 cup sour cream
In a medium bowl, lightly mash together avocados, lime juice, 1/2 teaspoon salt, and chili powder with a fork or potato masher. Fold in jalapenos and sour cream. Season with more salt and serve.