Simple No-Cook Mashed Avocado and Sour Cream Dip
A bright, creamy dip made by mashing ripe avocados with tangy sour cream, fresh lime juice, and jalapeño heat. Ready in minutes, this is perfect for chips, vegetables, or as a topping for tacos and nachos. The sour cream keeps the avocado from oxidizing too quickly and adds richness without heaviness.
Steps
Before you start
- Use ripe but not oversoft avocados—they should yield slightly to thumb pressure
- Have all ingredients prepped and ready before you start mashing
- Squeeze lime juice into a small bowl first so it's ready to toss with avocado immediately
Prep the avocados
- Cut each avocado in half lengthwise, working around the pit.
- Gently twist the halves apart and remove the pit by striking it firmly with the blade of a knife and twisting.
- Using a spoon, scoop the flesh from the skin into a medium bowl, starting from the sides and working toward the center so you leave a thin layer of pale avocado behind (the darker inner flesh tends to oxidize faster).
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Ready when: All avocado flesh removed cleanly from skin
Tip: Work quickly after scooping—the acid from the lime juice will help prevent browning, so add it in the next step immediately
Combine and mash
- Add the sour cream and lime juice to the avocado.
- Using a fork or potato masher, mash until you reach your desired consistency—some prefer it completely smooth, while others like a few small chunks for texture.
- Stir gently to fold in the sour cream so the mixture is evenly combined and the lime juice is distributed throughout.
- The sour cream will help slow oxidation.
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Ready when: Avocado and sour cream are evenly combined with your preferred texture
Tip: Don't overmix or the avocado will become pasty—aim for rustic and chunky rather than silky smooth
Add heat and flavor
- Stir in the minced jalapeño and green onion.
- Taste the dip and season with salt and black pepper to your liking.
- Remember that chips or vegetables will add their own salt, so season conservatively.
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Ready when: Jalapeño and green onion are evenly distributed and taste is balanced
Tip: Remove jalapeño seeds and the white membrane inside to control heat—this dip is meant to complement, not overwhelm
Serve immediately
- Transfer the dip to a serving bowl and serve right away with tortilla chips, warm pita chips, or fresh vegetable crudités like bell peppers, celery, and cherry tomatoes.
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Tip: If serving later, press plastic wrap directly onto the surface of the dip to minimize contact with air and reduce browning
Good to know
Tips
- The sour cream is key—it prevents oxidation and keeps the dip creamy longer than plain guacamole
- Taste and season just before serving, as the salt will intensify as the dip sits
- For a thinner dip (good for drizzling or using as a sauce), add 1–2 more tablespoons of sour cream
- If the dip browns slightly during storage, place it in a blender with a squeeze of lime juice and a splash of sour cream, then pulse until creamy—do not fully blend, or it will be too smooth
Make ahead
Prepare up to 3 hours ahead and store in the refrigerator. Press plastic wrap directly onto the surface to prevent browning. If the dip darkens slightly, stir in an extra squeeze of lime juice and a dollop of sour cream to refresh it.
Storage & reheating
Room temperature: serve immediately (do not leave unattended for more than 1 hour). Refrigerator: cover tightly with plastic wrap pressed directly onto the surface; keep for up to 3 hours before the avocado begins to oxidize. Freezer: not recommended—avocado texture deteriorates when thawed.
Substitutions
- sour cream → Mexican crema or Greek yogurt. Mexican crema is thinner and more delicate; Greek yogurt is tangier. Both work but will slightly change the final texture and flavor.
- fresh lime juice → fresh lemon juice. Lemon is less sharp than lime but adds similar acid to prevent browning. Use the same amount and adjust seasoning to taste.
- fresh jalapeño → serrano pepper for more heat, or omit entirely for a mild dip. Serrano peppers are about twice as hot; use half the amount. Omitting them creates a creamy, cooling dip.
- green onion → fresh cilantro or white onion (very finely minced). Cilantro adds a bright herbaceous note; white onion provides sharp bite and crunch without the mild onion flavor of green parts.
