Guacamole With Sour Cream Anchovy Recipes

RANCH GUACAMOLE

Steps:

• Whisk the sour cream, buttermilk, garlic, onion powder and sugar in a large bowl until smooth; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
• Halve the avocados and discard the pits; scoop the avocados into the bowl with the dressing and mash. Stir in the tomatoes, onion, chives and parsley and season with salt and pepper. Serve with chips.
• You can make this guacamole 4 to 6 hours ahead; lightly cover and refrigerate. The sour cream and buttermilk will help prevent discoloration.

GUACAMOLE WITH SOUR CREAM & ANCHOVY

Steps:

• Combine all the ingredients, cover and chill.
• Serve with corn chips or crackers.

GUACAMOLE

Steps:

• Peel avocado and remove pit. Place in a bowl and mash. Stir in salsa, sour cream, and jalapeno juice. Add salt, to taste.

THE WORLD'S SMOOTHEST GUACAMOLE WITH SOUR CREAM

Steps:

• Mash the avocado with a potato masher.
• Using a fork, whisk in the remaining ingredients except for the sour cream (or you can do it in the food processor for an even silkier texture.) Let stand at room temperature for 15 minutes.
• Whisk in the sour cream, and you are ready to serve.

GUACAMOLE WITH SOUR CREAM

Steps:

• Cut the avocado in half, scoop out the flesh with a spoon; mash 3/4 of it well and chop the remaining 1/4 coarsely (I do this with the spoon, in the avocado shell, before scooping the last bit out).
• Mix it into the mashed portion.
• Mix all remaining ingredients together.
• Serve immediately, or cover with plastic wrap, pressing wrap firmly to surface of guacamole (or it will turn color due to oxidation) and refrigerate up to 4 hours before serving.