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Avocado Crema

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Avocado Crema

1 ripe avocado, peeled and pit removed 1/2 cup buttermilk 3 T. lime juice from about 1 1/2 limes 1/4 cup sour cream 1/2 t. salt

Puree all ingredients in a food processor or blender. Funnel into a squeeze bottle. The mixture should be thin enough to streak easily. If not, add a few drops more lime juice or buttermilk. Plug to top of the nozzle with a toothpick and chill until ready to use. The mixture will keep for 2 days in the refrigerator. Variations: Add chile powder, garlic, chives, cilantro, or green chile. Puree completely or strain before funneling into the squeeze bottle. Use to drizzle the crema on nachos or tacos. Source: Unknown

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