Avocado Cream

An extra smooth, delightfully tangy guacamole.

2 ripe avocados, pitted, peeled
½ cup sour cream
2 Tbsp. apple cider vinegar
2 Tbsp. extra-virgin olive oil
2 Tbsp. fresh cilantro, finely chopped
2 Tbsp. fennel fronds, finely chopped
sea salt

To Serve:
cilantro leaves
fennel fronds
tortilla chips

Process avocados, sour cream, vinegar, oil, 2 Tbsp. cilantro and 2 Tbsp. fennel fronds in a food processor until mixture is very smooth, light and thick. Season with salt.

Transfer avocado cream to a small bowl and top with cilantro leaves and more fennel fronds. Serve with chips.

Makes about 3 cups.