Spicy Avocado and Sour Cream Puree
Serve this creamy avocado puree as a dip for baked tortilla chips and vegetable spears, or serve it as a sauce for tacos.
Ingredients
3 large ripe avocados, peeled, pitted
3/4 cup sour cream
3 tablespoons fresh lime juice
1 green jalapeño chile, seeded, chopped
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Directions
PREP TIME
15
MINS
COOKING TIME
0
MINS
Serves
Serves
4
Make-Ahead:
This avocado puree can be made up to 3 hours ahead. Press a sheet of cling film directly on the surface of the puree, cover with an airtight lid, and refrigerate.
In a blender, puree the avocado, sour cream, lime juice, and chile until smooth, stopping the machine and scraping the sides of the blender as needed. Push the puree through a fine-mesh strainer.
Season the puree to taste with salt, and serve.
