Easy Creamy Guacamole Salsa
A creamy rich guacamole salsa that takes less than 5 minutes to make. It uses store bought salsa which means little prep with maximum flavor.
Servings: 4 people
- 3 avocados ripe and pitted
- 2 garlic cloves
- ½ cup cilantro leaves and stems, packed, about ¼ bunch
- ¼ cup sour cream
- ¼ tsp garlic powder
- ½ cup salsa store-bought or homemade
Put the pitted avocados in the food processor or blender along with the garlic, cilantro, sour cream, and garlic powder.
Process until smooth.
Add in the salsa and either pulse until just incorporated or until completely smooth, depending on how chunky you like your guacamole.
Scoop guacamole salsa into a serving bowl and eat with tortilla chips.
- Place the spicy guacamole salsa in an airtight container packing it down with a spoon.
- Spray or squeeze lime or lemon juice over the top.
- Stretch plastic wrap over the top of the container, then push the wrap down to completely cover the guacamole salsa before snapping on the lid.
- The Guac will keep in the refrigerator for 3 to 5 days.
- Don't freeze! This will change the texture of the dip and cause it to become watery.
- Air is the enemy of guacamole. Either blanch the avocados, serve the dip as soon as possible, or top with a bit of lemon or lime.
- Make sure the avocado is ripe but not overly soft.
- Store-bought salsa works great because the flavors typically have had a chance to meld together. This way you also guarantee the spiciness you like.
- Plain Greek Yogurt works well in place of sour cream although we prefer the richness of the cream.
Calories: 282kcal | Carbohydrates: 16g | Protein: 4g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 7mg | Sodium: 252mg | Potassium: 863mg | Fiber: 11g | Sugar: 3g | Vitamin A: 601IU | Vitamin C: 17mg | Calcium: 48mg | Iron: 1mg