But it was true this time! When I made this guacamole, I did sit down in front of the tv and scrape every last bit out of the food processor. I really did.
Then I selfishly hoped my husband wouldn't find the actual tub o guac. Because OBVIOUSLY I need to eat 5 avocados and 1/2 c sour cream by myself.
Oddly enough, he didn't find it. I did have pity on his foodie self and served him some tonight. I'm such a nice person. And before you think I finished off the rest myself, let me assure you that there is gobs of it in our fridge for tomorrow. My gluttony only goes so far.
I was inspired to make this by my friend Sylvia's AMAZING guacamole. While I have always eaten guacamole with all the fixin's--red onion, jalapeno, salt, lime, a spice or two-- I fell in love with hers. It was simple and pure. Like butter off a tree. For all I know, it's just mashed avocado without even a splash of lime. I haven't asked. I've always been too busy stuffing my face.
Instead of going quite that simple, I added sour cream and lime. It just felt right. The resulting dip is sheer luxury. This was actually a fairly affordable treat, too-- week before last, avocados were 3 for a dollar, and I found some marked down sour cream for .49 cents per cup. That's right. My gigantor guacamole was $2.07 and will serve at least 6 adults. Or one me.
5 small avocados
1/2 c sour cream
juice of one lime
Process in food processor. Scrape the majority of the recipe into a serving or storage receptacle. Lick the processor bowl clean. Do not lick the sharp blade!
The top will brown if you don't place wrap directly on it, but I usually just ignore that little bit of brown if it's just for me and Tom.