Avocado Cream

mexican condiment/spread appetizer side vegetarian kid-friendly low cal avocado healthy low cholesterol tortillas bon appétit sugar conscious pescatarian wheat/gluten-free peanut free tree nut free soy free no sugar added kosher small plates

Bernardo Bukantz

Makes about 3 cups

Source

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)

Method

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.

Transfer avocado cream to a small bowl and top with cilantro leaves and more fennel fronds. Serve with chips.