1 ripe avocado
2-3 Tbsp finely chopped fresh cilantro
1/4 small onion, finely diced
3-4 cloves garlic, grated
1 small jalapeno, finely diced
salt and pepper to taste
1. Cut, peel and remove the seed from the avocado. Quarter each half and stick the pieces into a small food processor.
2. Add cilantro, onion, garlic, jalapeno and S&P.
3. Use the pulse setting, until everything is well combined. Dip will be lumpy. For a creamer version add 1/4 cup of sour cream.
4. Refrigerate immediately, until you are ready to serve. To keep your dip from turning brown, place saran wrap over the bowl and press it down in the middle so that it touches that guacamole and there is no air under the plastic wrap.