- 3 small avocados, cut in chunks
- 8 cherry tomatoes
- 6 green onions, cut in chunks
- 4 anchovy fillets
- 1⁄4 cup sour cream
- 2 tablespoons lemon juice
- salt and pepper
Directions See How It's Made
- In a food processor, process all ingredients until desired texture is achieved. Season to taste with salt and pepper.
- Transfer to a serving bowl. Serve immediately or cover with plastic wrap, pressing down on surface of dip, and refrigerate up to 4 hours.