This three-ingredient creamy avocado dip or spread recipe takes 10 minutes to make and is the perfect addition to all kinds of Mexican dishes (and more!).
Place the avocado, sour cream, lemon or lime juice, olive oil, salt, and pepper in a food processor or blender and blend until smooth.
It should last, with plastic wrap directly pressed onto the surface, for up to 3 days in the fridge.
Notes
Avocado flesh begins to turn brown once exposed to oxygen. The dip's lemon or lime juice helps keep it from browning too quickly. It will start to discolor after a day, but it’s fine to eat and lasts for up to 3 days in the fridge. To prevent the dip from browning, press plastic wrap directly onto the surface. If the top starts to brown, scrape off the top layer before serving.
Variations
You can add the following alone or in combination:
Fresh cilantro leaves – 2 to 3 tablespoons roughly chopped