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Avocado Cream

Appetizers & Snacks  |  Published on Apr 1, 2015  |  Last modified on Aug 20, 2019

We have all had some pretty delicious tasting guacamole in our lifetime…but have you ever tried avocado cream? I like to describe this as a lighter, creamier more grown up guacamole that is bursting with flavor. I made this the other night as an appetizer chip dip for my family but we all decided it would be better as a spread on toast or in a pita sandwich. Mmmm…


 I love all of the fresh herbs and ingredients and the color is just so gorgeous! Such a Spring time appetizer if you ask me!

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Avocado Cream

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  • 2 large ripe avocados pitted and peeled
  • 1/2 cup sour cream low-fat
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. Avocado oil or EVOO
  • 2 Tbsp. finely chopped fresh cilantro
  • 2 Tbsp. fresh basil leaves chopped
  • 2 Tbsp. chopped fennel
  • Kosher salt and pepper
  • Chips for serving


  • Process avocados, sour cream, vinegar, oil, cilantro, basil and fennel in a food processor (Or Nutribullet is fine), until mixture is smooth.
  • Transfer to a bowel and top with fresh cilantro and serve with chips.
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  1. I love that you added fresh herbs! And the color is amazing…. this would be good on fresh tomato slices too. Just sayin’ 🙂

  2. I love the avocado cream…it’s excellent on Multigrain bread…mmm I bet it would be really yummy on a baked potato too.

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