Loaded with avocado's brain building essential fatty acids, and sour cream's probiotic cultures. Easy enough for kids to make it themselves!
Peel avocados and use a butter knife to slice the fruit from the pit. Place the fruit in a medium mixing bowl. Mash up the avocado with the back of a dinner fork, make it nice and smooth.
Scoop out sour cream and add to the avocado mush. Mix with a rubber spatula.
Rinse green onions and remove any yucky parts. Snip the green onions into tiny bits with scissors and mix again. Isn't it pretty?
Add the tomatoes and gently fold into the avocado mixture. Suggestion: try using 1-2 pints of small cherry or grape tomatoes. They're sweet, neat and you don't have to cut them up! You can also use them to garnish your dip or make a veggie kabob.
Add lemon juice, sea salt and black pepper to taste. If you are really daring, a few splashes of hot sauce can really heat things up!
Cover and refrigerate the dip for 1-2 hours. Remove from the fridge and enjoy with baby carrots, celery sticks, cucumber wands, veggie kabobs, or chips.
Can be served as a dunking dip or sandwich spread -- or dollop atop a baked potato, taco salad, or grilled burger.
Grape or cherry tomatoes make this recipe do-able for even the kindergarten crowd. Using whole, tiny tomatoes also extends the shelf life of the dip.
Use the avocado pit for a kitchen garden project! Poke 4 evenly spaced toothpicks around the middle of the pit to support it "waist high" in water until sprouted. Transfer into rich soil and place in a sunny window, keeping the soil moist.