An essential dip or condiment to be shared along side all your Mexican food favorites, we’re making an easy Creamy Guacamole Recipe with Sour Cream! I’m sharing my tips to make this sour cream guacamole recipe ahead and how to avoid the dreaded turned brown guacamole! This recipe is vegetarian, gluten free and easily vegan.
Guacamole Recipe with Sour Cream
When I was middle school teacher, years ago, another teacher brought fresh guacamole with sour cream to a pot luck. Now, this former Texas girl had never tasted a guacamole recipe with sour cream before, but when I did, I knew I’d never forget it! I immediately asked what this new experience was. Simply put, to make guacamole creamy and to add a bit of tangy flavor, she added sour cream! Mind blown.
Sour cream is a simple addition to your favorite guacamole recipe. Just a few tablespoons to a small batch recipe will do it. The sour cream adds a nice tang without being too overbearing and it also creates a creamy, silky mouthfeel. A fabulous contrast to the crunch of tortilla chips.
RELATED: Love spicy things? Try my easy Charred Jalapeño – Lime Guacamole Dip!
How to Make Guacamole
The simplest fresh ingredients come together in this chunky guacamole recipe. In summary, here’s how to make it (see recipe card for details):
- First, finely mince the red onion, garlic, jalapeño and cilantro.
- Second, chop the Roma tomato small.
- Third, squeeze lime juice from fresh limes.
- Fourth, slice the ripe avocados and scoop out their flesh.
- Next, to the avocados add the onion, garlic, jalapeño, lime juice and salt. Mash.
- Last, stir in the sour cream, tomatoes and cilantro.
Share guacamole with your Mexican food favorites, tortilla chips or dollop on taco or burrito bowls! This guac recipe with sour cream is sooo good on toast too!
How to Choose An Avocado
An important part of your creamy guacamole recipe is to find the perfect avocados. Choose firm avocados that don’t yield to finger pressure. They’re not ripe at this stage, and while this takes some planning, it ensures that the avocado isn’t bruised or have soft spots.
When ripening at home, place avocados in a basket or on the counter at room temperature and check on them about every other day until they yield to gentile pressure. This is when I put them in the refrigerator. Here, they’ll stay chilled, ready to use in fresh guacamole and it slows the ripening processes. Use them as needed within about a 4-5 days.
I still get stringy avocados occasionally, but I find bruising and uneven ripening is reduced and they store longer.
How to Store Fresh Guacamole
Avocados brown easily. That’s just a part of the territory of loving avocados and guacamole! Therefore, to avoid your creamy guacamole recipe turning brown, here are a few ways to approach the conundrum:
1. My chef friend recommend adding a layer of water over the top of the guacamole. After pressing the guac into a thin layer in a storage container, gently add a thin layer of water on top, lid and refrigerate. When ready to use, drain the water off. This works, but after about 24 hours, it still turns a little brown. Simply scrape that thin layer and proceed with your favorite tortilla chips!
2. You can use plastic wrap, pressing the wrap right on the surface of fresh guacamole. Lid and refrigerate. This method works just as well as the water method. However in my efforts to reduce kitchen waste and plastic in my life, I no longer use this method.
3. This is by far my favorite method: Simply chop all the veggies ahead of time. When ready to make your guac recipe with sour cream, simply mash the avocados and stir in the prepared ingredients!
A Few Recipe Notes
- Make Ahead? Yes Please! To avoid brown guacamole, simply chop all the veggies up to a day in advance. When you’re ready to prep the guac, simply mash the avocado and stir in the remaining ingredients.
- Vegan/Dairy Free Guacamole with Sour Cream? You got it! Omit the sour cream and use your favorite vegan/dairy free sour cream. I like Tofutti brand.
- Salt to Taste: for this guac recipe with sour cream I find a little salt to go a long way. However, feel free to add more, just a pinch at a time to taste.
- Cilantro: love it or loathe it, it’s truly fabulous in this fresh guacamole recipe. However, there are those who say it tastes like soap. So, feel free to leave it out, if preferred.
- Homemade Tortilla Chips? If you find you’re out and happen to have corn tortillas on hand, Lisa has a recipe for homemade tortilla chips!
Recipes to Enjoy with Creamy Guacamole
- Black Bean Tostadas (easy!)
- Skillet Enchiladas Verde
- Tofu Tacos with Easy Chili Lime Slaw
- Quick Chipotle Salsa
- Cauliflower Tinga Tacos
- Cheesy Tofu Enchiladas
the recipe
Creamy Guacamole Recipe with Sour Cream
Ingredients
- 3 (615g) Avocados
- 1 - 2 Tbs (8-16g) Fresh Jalapeño chopped fine, depending on how spicy your pepper is - start with 1 Tbs, then increase to taste. You'll need about 1 medium jalapeno.
- 1 Tbs (8g) Garlic minced
- 1 1/2 Tbs (25g) Fresh Lime Juice
- 1/4 tsp Fine Sea Salt adjust to taste
- 3 Tbs (25g) Red Onion chopped fine
- 1 1/2 Tbs (6g) Fresh Cilantro chopped fine
- 1/3 C (70g) Roma Tomato chopped small
- 2 Tbs (35g) Sour Cream
Instructions
- Slice the avocados and remove the pits. Scoop out the flesh and spoon it into a medium mixing bowl.
- To the avocados, add the jalapeños, garlic, lime juice and salt. Mash with a potato masher or fork until creamy with some small chunks left.
- To the mixture, add the onion, cilantro, tomato and sour cream. Fold the ingredients together until they're evenly distributed and the sour cream is incorporated. Taste for salt and lime. A little more of either can be added to taste, a pinch or squeeze at a time.
- Cover and rest the guacamole in the fridge. Share within 15-20 minutes to prevent browning. Or use any of the preservation techniques described in the blog post above.
- Share with your favorite Mexican food recipes, dollop on tacos, bowls or use as a dip! It's fabulous on toast too!
Looks amazing, Traci. I have never actually tried sour cream with my guacamole! But it looks so creamy and delicious, I need to give it a try. We’re going through a chips and dip phase and I’m eating my weight in guac.
I came late to the guacamole game Traci, but I’m making up for it now. This looks delicious! I’d have a hard time sharing!