Avocados are fickle fruits, difficult to estimate when they will be ready. With this rich, creamy avocado dip you can use avocados when they are overripe.
Avocado is one of our favorite ingredients, a very popular side dish in our kitchen, inexpensive, and widely available. You will almost certainly love this avocado dip. It's a perfect avocado sauce for empanadas.
My favorite part is that the sour cream keeps the avocado from blackening, and it has lasted over 24 hours without spoiling or changing color.
How to serve
I have served this recipe as a sauce with cubanelle canoes. You can as a picadera with fried sweet potato or yuca, tostones, tostones in the air fryer, potato wedges in the air fryer, with kipes, empanadas, yuca empanadas, yaniqueque, croquettes, or chulitos de yuca.
About this recipe
There are two possible ways to make this sauce: blend it until it is very smooth and creamy, or leave it with a little texture.
Other possible alterations are to use onion powder instead of garlic if you don't like the taste of garlic. You can add some hot chili flakes if you want a touch of spice.
[Recipe + Video] Creamy Avocado Dip with Sour Cream for Empanadas
- 1 large avocado
- ½ cup sour cream
- 1 tablespoon garlic sauce (see note)
- 1 tablespoon chopped parsley or cilantro, (or more, to taste)
- Mixing: Blend the ingredients in a blender, taste and season with more salt if necessary.Chill in the refrigerator while the chili peppers are cooking.
- Serving: Serve with your favorite picadera. Refrigerate if not serving immediately.