Time: 20 min.
Complexity: easily
Servings: 8

Yogurt, sour cream, and plenty of fresh, fragrant herbs give this avocado dip a delicate, velvety texture. Fermented milk also helps the avocado retain its color and prevent browning, so this dip can be made several hours in advance. Serve it as an appetizer with tortilla chips.

Ingredients:

• 2/3 cup sour cream
• 0.5 cups of yogurt
• 1 clove of garlic, grated
• 0.5 tsp onion powder
• A pinch of sugar
• 4 avocados
• 2 cherry tomatoes or other small variety, cut into pieces
• 0.5 cup chopped sweet white onion (about a quarter of an onion)
• 1/4 cup finely chopped fresh green onions (white parts removed)
• 2 tbsp chopped fresh parsley
• Tortilla chips for dipping

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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Avocado, tomatoes, sour milk, kefir, sour cream, parsley, onion powder, green onions, sweet onion

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Preparation:

Step 1
• In a large bowl, whisk together sour cream, yogurt, garlic, onion powder, and sugar until smooth; season with 3/4 teaspoon coarse salt and 1/4 teaspoon black pepper.
Step 2
• Cut the avocado in half and remove the pits; scoop the avocado flesh into the bowl with the sauce and mash. Add the tomatoes, both types of onion, and parsley, season with salt and pepper to taste. Serve with chips.
Step 3
• You can make the avocado sauce 4-6 hours ahead; cover and refrigerate. Sour cream and yogurt will help prevent the avocado from browning.

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