Photography by Angie Norwood Browne
I like to leave the sour cream out and add 1 clove of garlic smashed to make this dish more healthy.
3 medium size Hass avocados
Juice of 1 lemon
2 T. sour cream
1/2 heirloom tomato, diced
1/4 to 1 jalapeno, finely diced
1 T. finely chopped cilantro
1/4 t. cumin
1/4 t. cayenne pepper
Dash of red hatch chile powder, to taste
Salt and pepper
Slice avocados in half and remove the seed. Slice avocado lengthwise in stripes being careful not to pierce the skin. Holding over a bowl, pinch the skin to push all the pulp into the bowl. Repeat with remaining halves. Mash with a fork or potato masher. Add all remaining ingredients and combine. Eat with your favorite tortilla chips.
Food styling by Theresa Gilliam