Makes about 1 cup
- 1 avocado, pitted and peeled
- 2 heaping Tbsp. sour cream
- 2 Tbsp. white wine vinegar
- Juice of 1/2 lime
- 1/2 tsp. salt
- 1/4 cup grapeseed or vegetable oil
- Small handful of cilantro, chopped
In a food processor, combine the avocado, sour cream, vinegar, lime juice, salt and a large pinch of pepper. Pulse a few times to break up the avocado, then gradually add the oil with the motor running and process until smooth. (It should have the consistency of mayonnaise.) Transfer to a bowl, then stir in the cilantro and check the seasonings. The Avocado Spread will keep, covered in the refrigerator, for up to 3 days.
From Keepers: Two Home Cooks Share Their Tried-and-True Weeknight Recipes and the Secrets to Happiness in the Kitchen (Rodale) by Kathy Brennan and Caroline Campion.
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