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Bon Appétit

Avocado Cream

By Bernardo Bukantz, Luis Serdio, and Roderigo Chávez

4.0

(5)

Two hands dipping crackers into a bowl of avocado cream.
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

  1. 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.

TagsDipGuacamoleCondimentMexicanLatin AmericanAvocadoVegetableSour CreamDairyCilantroHerbs & SpicesSnackStarterLunchDinnerGluten FreeNut FreeVegetarianQuickEasyNo-CookFood ProcessorBon Appétit

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