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“Compliments of The California Avocado Commission. Altered recipe. Girl you know it's true! Fresh dill, please!”
2 cups

Ingredients Nutrition


  1. Cut avocados in half, pit and scoop out meat.
  2. Place avocados in a non-reactive medium sized bowl and blend with a fork with other ingredients until mixed and smooth, breaking up any chunks. Adjust seasonings if necessary.
  3. NOTE: I reduced the amount of sour cream/yogurt from 1 cup to 2/3 cup from the original recipe. Adjust accordingly, depending on how large the avocados are.
  4. Cover the surface of the guacamole with plastic wrap and refrigerate until ready to eat.
  5. TIP: for best results I prefer to make the guacamole about 1-2 hours before I serve it. The longer it sits in the refrigerator, the more chance of the guacamole turning brown.
  6. Garnish with dill sprig and serve.

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