Avocados are one of those utilitarian foods that goes well almost anything. This sauce can be served as a dip, as a topping for steak, as a salad dressing, or as a smear on bread or bagels. You do want to make sure you keep film over the sauce to keep the avocados from oxidizing. If they do brown, the taste is usually still good (for awhile), it’s just not as pretty.
Ingredients
- 2 Avocados – large pitted and skinned
- 8 oz Greek yogurt – or sour scream
- 2 Garlic cloves – large, peeled
- 2 Limes – juiced
- 0.5 tsp Kosher salt
- 1/8th tsp pepper – or to taste
Process
- Place all the ingredients in a food processor (or blender) and pulse until smooth and creamy.
- Season with salt and pepper.
- Keep in airtight container with film over top of sauce.
- Some advocate placing a thin layer of water on top of the sauce to keep air off of it. If you do this, simply drain off water before serving.
