Dilly Guacamilly

1. 1

   Cut avocados in half, pit and scoop out meat.

2. 2

   Place avocados in a non-reactive medium sized bowl and blend with a fork with other ingredients until mixed and smooth, breaking up any chunks.

3. 3

   Adjust seasonings if necessary.

4. 4

   NOTE: I reduced the amount of sour cream/yogurt from 1 cup to 2/3 cup from the original recipe.

5. 5

   Adjust accordingly, depending on how large the avocados are.

6. 6

   Cover the surface of the guacamole with plastic wrap and refrigerate until ready to eat.

7. 7

   TIP: for best results I prefer to make the guacamole about 1-2 hours before I serve it.

8. 8

   The longer it sits in the refrigerator, the more chance of the guacamole turning brown.

9. 9

   Garnish with dill sprig and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.