Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Ripe avacado (soft to touch) |
| ¼ cup | Sour cream |
| ¼ cup | Milk |
| 1 teaspoon | Minced onion |
| 1 \N | Clove garlic; mashed to a pulp with: |
| ¼ teaspoon | Salt |
| 1 tablespoon | Minced cilantro -or- |
| ¼ teaspoon | Dried cilantro |
| ½ teaspoon | Hot pepper sauce (to taste) (up to) |
| 3 tablespoons | Fresh lemon juice |
1. Peel avocado and mash to a smooth pulp.
2. Add sour cream, milk, onion, garlic, cilantro, pepper sauce and lemon juice and blend with a wire whip.
3. Let stand at least an hour before serving. Refrigerate any leftover sauce.
NINFA'S
HOUSTON
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .