Ingredients
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1 large avocado, scooped out of shell and mashed
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2 tablespoons sour cream
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1 tablespoon salsa
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1 tablespoon sweet onion, finely diced
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1 teaspoon cilantro (note, some people find it vile) or 1 teaspoon parsley (note, some people find it vile)
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1 tablespoon tomatoes, finely diced
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2 teaspoons black olives, minced
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1 teaspoon lime juice or 1 teaspoon balsamic vinegar
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salt, use less if you'll refrigerate (you shouldn't need much)
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1 garlic clove, pressed
Instructions
- 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.