Guacamole,
Monterrey Style
2 medium avacados
1 clove garlic
1 serrano chile or other small, hot chile pepper (optional)
3 or 4 T. sour cream
3 or 4 T. milk
1 tsp. lemon juice
salt
Place peeled, pitted avacado, peeled garlic clove, and chile in a blender. Add sour cream, milk, and lemon juice, and blend until smooth. If it doesn't blend well, add more milk. Salt to taste. Refrigerate until serving.
Note: Heavy cream may be substituted for sour cream and milk.
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