Mr. Prof designer home

I had two more Black Bean Burgers in the freezer and wanted an easy, no-fuss dinner for the end of the week. I had seen this Avocado Basil Cream on How Sweet It Is so I thought I'd give it a whirl.


Please forgive the photos. I thought I'd try my hand at those staging shots so many bloggers do with the ingredients and the finished product. I even edited both of these photos in PicMonkey, although I doubt you can tell. My photography is a work in progress, that's for sure.

Anyway, on to the cream. It was delicious but I did modify it a bit. I've been burned before by avocado creams that have way too much sour cream, so much that you can't taste the avocado anymore. I was worried that this recipe had too much and since I was only using half an avocado to begin with I decreased the sour cream substantially. I also added lemon juice because I felt it needed a little something to brighten and lighten it up. It was delicious paired with the black bean burgers.

A funny story - Baby Girl insists on helping me in the kitchen these days (not that I'm complaining, I love it) and I also want her to taste and smell the ingredients. I offered her avocado, which she declined, but as soon as I opened the sour cream she asked for a taste. I ended up spoon feeding her at least 1 tablespoon of sour cream before I cut her off. First lemons and now sour cream? The kid is weird.

Avocado Basil Cream
Modified from How Sweet It Is

1 tablespoon sour cream
1 avocado, chopped
10 medium basil leaves, chopped
1/4 teaspoon salt
Pinch of pepper
Lemon juice, to taste

Add sour cream, avocado, basil, a pinch of salt and pepper to a food processor, blending to combine. Once somewhat smooth, add lemon juice, blending a bit and then tasting. Keep tasting and seasoning until you're happy.