1 of 4 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (166g) Recipe makes 2 servings
Calories 232
Calories from Fat 184		(79%)
Amount Per Serving		%DV
	Total Fat 20.5g	31%
	Saturated Fat 4.2g	20%
	Monounsaturated Fat 12.8g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 5mg		1%
Sodium 138mg		5%
Potassium 681mg		19%
Total Carbohydrate 13.4g		4%
	Dietary Fiber 8.6g	34%
	Sugars 1.8g
Protein 3.3g		6%
detailed view... how is this calculated?

Menus using this recipe:

It's a Mexican fiesta!

Queenkungfu

Guacamole With Sour Cream

Recipe #2708 | 10 min | 10 min prep | add private note

⁽⁸²⁾ RATE IT NOW Print Recipe

By: maenad
Sep 15, 1999

My guacamole is very free-form, but here are the basics: Figure about 1/2 large avocado per person. I don't care whether I'm using Haas or regular avocados - some people do. Pick ones that give to mild pressure but are not mushy. If you can't find any that are ripe, get hard ones and keep them in a paper bag for a couple of days until they ripen.

SERVES 2 (change servings and units)

Ingredients

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

Directions

1
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).
2
Mix it into the mashed portion.
3
Mix all remaining ingredients together.
4
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.

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef #1107471

On Aug 2, 2009

This is an absolutely wonderful recipe. Even those in my household that don't like guacamole love it! I make this recipe at least once a week and even doubling it, there are no leftovers. Yummylicious!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: cjp1961

On Jul 30, 2009

This is so good, I have made it weekly this summer! The sour cream makes it smooth and the salsa gives it a little zip. I prefer mine with added salt.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Bethany Taylor

On Jun 16, 2006

Just a tip I saw on T.V., to be sure that you get a nice green avacado, peek under that little stem.. if it's bright green, the avacado is good.. if its black, then the avacado will have black spots inside. My guacamole is made almost exactly like yours, minus the olives, so I'm sure that it's great!

24 people found this review helpful

Was this review helpful to you? YES | NO

From: annlouise

On May 26, 2005

My first time to make guacamole; I had no idea how easy it was! I also had thought that guacamole had unhealthy ingredients to make it yummy--but this is a winner. I didn't have cilantro or olives, but it was still great. I like the versatility of this recipe. I put everything together in my little chopper, and in a minute I had perfect guacamole. DH loved it, too...2nd review: still good as ever; this time my 3yo gobbled it up! Excellent!

6 people found this review helpful

Was this review helpful to you? YES | NO

Read all 84 reviews