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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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Easily made ahead of time. As a passed appetizer, this will serve 16 in smaller “shot-style” glasses. Ingredients:
4 large ripe unblemished avocados (or 6 smaller) |
3 cups low sodium chicken broth |
1 cup sour cream |
salt & freshly ground black pepper (preferably white) |
1 grated lemon, zest of |
Directions:
1. Remove flesh from avocados.
2. Blend in food processor, using some chicken broth to make blending easier. (I find it very convenient to use a hand-held immersion blender rather than a large Cuisinart for this recipe.).
3. Add remaining chicken broth and sour cream and blend until smooth.
4. Add salt and pepper to taste.
5. Chill thoroughly and serve.
6. Sprinkle a small amount of grated lemon zest on each serving.
7. Alternatively, you can also have a small dollop of thinned-out sour cream on top as well.
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