Authentic Mexican guacamole does not use sour cream, but I am convinced that the avocados available outside of Mexico are genuinely less creamy. The sour cream makes up the difference. This is one of those great stress-reducing recipes that you can make ahead for parties or weeknight dinners.
1/2small garlic clove
juice of 1/2 lime
Optional to serve:
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.