Avocado CreamPeden + Munk
An extra smooth, delightfully tangy guacamole.
Recipe information
Yield
Makes about 3 cups
Ingredients
2 ripe avocados, pitted, peeled
1/2 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
Kosher salt
Tortilla chips (for serving)
Preparation
Step 1
Process avocados, sour cream, vinegar, oil, 2 tablespoons cilantro, and 2 tablespoons fennel fronds in a food processor until mixture is very smooth, light, and thick. Season with salt.
Step 2
Transfer avocado cream to a small bowl and top with cilantro leaves and more fennel fronds. Serve with chips.
Recipe notes
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