Avocado Cream

Name: Avocado Cream
Yield: 4 servings
Ingredients: 1 2 ripe avocados, pitted, peeled; 1 1/2 cup sour cream; 1 2 tablespoons apple cider vinegar; 1 2 tablespoons olive oil; 1 2 tablespoons finely chopped fresh cilantro, plus leaves for serving; 1 2 tablespoons finely chopped fennel fronds, plus more coarsely chopped for serving; 1 Kosher salt; 1 Tortilla chips (for serving)

From the kitchen of Carly

Silky avocado blended with sour cream, sharpened by apple cider vinegar, then brightened with cilantro and licorice-tinged fennel. The result is thick, spreadable, and dangerously good with tortilla chips.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 ripe avocados, pitted, peeled
11/2 cup sour cream
12 tablespoons apple cider vinegar
12 tablespoons olive oil
12 tablespoons finely chopped fresh cilantro, plus leaves for serving
12 tablespoons finely chopped fennel fronds, plus more coarsely chopped for serving
1Kosher salt
1Tortilla chips (for serving)

Instructions

Process avocados, sour cream, vinegar, oil, 2 tablespoons cilantro, and 2 tablespoons fennel fronds in a food processor until mixture is very smooth, light, and thick. Season with salt.
Transfer avocado cream to a small bowl and top with cilantro leaves and more fennel fronds. Serve with chips.