This cool and refreshing sauce is the perfect accompaniment to Mexican-inspired dishes. It’s easy to make and lasts for about two weeks in the refrigerator.
Makes about 1 1/2 cups
For a thinner sauce, stir in addtional milk until desired consistency. Season, to taste, with salt and pepper.
1 medium ripe avocado, peeled, pitted, and cut into chunks
1 cup sour cream
2 tablespoons fresh lime juice
2 tablespoons milk
2 tablespoons fresh cilantro, chopped
1/4 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
1/4 teaspoon cumin
Pinch red pepper flakes
Place avocado, sour cream, lime juice, milk, cilantro, salt, pepper, cumin and red pepper flakes in a food processor and process until smooth.
Cover and refrigerate.