- 1 avocado
- 1/2 small garlic clove
- juice of 1/2 lime
- 1/4 t salt
- 2 T sour cream
- Optional to serve:
- 1 small tomato
- 1/2 fresh jalapeño
- 2 T cilantro
Smash the avocado with a fork until only small chunks remain.
Peel the garlic clove and press or chop it fine.
Mix the garlic, lime juice, and salt into the avocado.
Transfer to a small plastic food storage container carefully so that no air pockets form.
Spread the sour cream carefully in a layer over top of the avocado so that the avocado is completely covered. This prevents the avocado from browning.
Store the guacamole base for up to 2 days in the refrigerator or freeze for up to 6 months.
o serve: Thaw frozen guacamole base in the refrigerator for 12 to 24 hours. Stir the sour cream into the avocado mixture. Serve as-is for a smooth avocado dip. Optionally, add finely chopped tomato, jalapeño, and cilantro for a complete guacamole.