A lighter, smoother, more grown-up guacamole.
2 ripe avocados, pitted, peeled
0.50 cup sour cream
2 tbsp apple cider vinegar
2 tbsp olive oil
2 tbsp finely chopped fresh cilantro, plus leaves for serving
2 tbsp finely chopped fennel fronds, plus more coarsely chopped for serving
Kosher salt
Tortilla chips (for serving)
1
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.
2
Season with salt.
3
Transfer avocado cream to a small bowl and top with cilantro leaves and more fennel fronds. Serve with chips.
Nutrition Facts
Serving Size 3 Cups
Servings 6
Ingredients
2 ripe avocados, pitted, peeled
0.50 cup sour cream
2 tbsp apple cider vinegar
2 tbsp olive oil
2 tbsp finely chopped fresh cilantro, plus leaves for serving
2 tbsp finely chopped fennel fronds, plus more coarsely chopped for serving
Kosher salt
Tortilla chips (for serving)
Directions
1
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.
2
Season with salt.
3
Transfer avocado cream to a small bowl and top with cilantro leaves and more fennel fronds. Serve with chips.