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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Compliments of The California Avocado Commission. Altered recipe. Girl you know it's true! Fresh dill, please! Ingredients:
3 large ripe avocados, any variety |
1 tablespoon lemon juice, to taste |
1 1/2-2 teaspoons fresh dill, chopped, to taste (not dried) |
2 garlic cloves, finely minced |
1/2 serrano chilies or 1/2 jalapeno, finely minced |
2/3 cup plain yogurt, drained or 2/3 cup sour cream, i used a combination of sour cream and yogurt |
salt and pepper, to taste |
1 sprig dill, for garnish |
Directions:
1. Cut avocados in half, pit and scoop out meat.
2. Place avocados in a non-reactive medium sized bowl and blend with a fork with other ingredients until mixed and smooth, breaking up any chunks. Adjust seasonings if necessary.
3. NOTE: I reduced the amount of sour cream/yogurt from 1 cup to 2/3 cup from the original recipe. Adjust accordingly, depending on how large the avocados are.
4. Cover the surface of the guacamole with plastic wrap and refrigerate until ready to eat.
5. TIP: for best results I prefer to make the guacamole about 1-2 hours before I serve it. The longer it sits in the refrigerator, the more chance of the guacamole turning brown.
6. Garnish with dill sprig and serve.
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