4 medium ripe avocados; peeled and pitted

1 garlic clove, minced

4 green onions, chopped

5 tablespoons chopped fresh cilantro

1 tablespoon sliced pickled jalapenos, with juice

1/2 teaspoon Tabasco

3 cups sour cream

1 cup buttermilk

8 cups chilled Swanson’s chicken broth

Salt to Taste


In blender, combine first six ingredients and process until smooth.  Add sour cream and process again.  Pour into a large container.  Stir in buttermilk and chicken broth.  Salt to taste.  Cover and refrigerate until very cold. Garnish with a dollop of sour cream.  Serves 12 to 14.

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