A creamy twist on your usual guacamole recipe, this winner from Bon Appetit is worth having in your repertoire.
When it comes to guacamole, I’m a bit of a purist.
I’m all like naked chef about it, and really want the true flavors of the avocado to really come through.
No mucking around.
Which means it surprises no one more than me when I found myself trying a new recipe for guacamole.
With a significant bit of mucking around.
Nick is on a SERIOUS chips and salsa kick lately.
And chips and guacamole kick.
Thirteen year old growing boys and all that.
Bon Appetit calls it “lighter,” and I’m not exactly sure why, because adding sour cream to avocado doesn’t exactly make for a “light” guacamole, but whatevs.
I think the addition of the vinegar might make it last just a touch longer than usual, and adding in sour cream and olive oil definitely made for a super creamy rendition of guacamole.
And I pretty much want to spend the rest of my summer days diving into this bowl.
And you will too.
Recipe courtesy of Bon Appetit magazine
Servings: Makes about 3 cups
2 ripe avocados, pitted, peeled
½ cup sour cream
2 tablespoons apple cider vinegar
2 tablespoons olive oil
2 tablespoons finely chopped fresh cilantro, plus leaves for serving
2 tablespoons finely chopped fennel fronds, plus more coarsely chopped for serving (I skipped)
Tortilla chips (for serving)
Process avocados, sour cream, vinegar, oil, 2 Tbsp. cilantro, and 2 Tbsp. fennel fronds in a food processor until mixture is very smooth, light, and thick. Season with salt.
Transfer avocado cream to a small bowl and top with cilantro leaves and more fennel fronds. Serve with chips.