2 green onions, white parts only (save the tops for another use or chopped as a garnish)
⅓ cup olive oil
2 limes, juiced (3 tablespoons)
1 tablespoon sour cream or plain Greek yogurt
1 tablespoon minced green bell pepper
1 teaspoon lime zest
½ teaspoon salt
¼ teaspoon white pepper
Instructions
Place the avocado flesh, onions, olive oil, lime juice, sour cream or yogurt, bell peppers, lime zest, salt and pepper in a food processor and puree until smooth. Transfer to a jar with a tight-fitting lid. If necessary, thin with a tablespoon of water. Cover and refrigerate until ready to use or up to 3 days. Shake well before using.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/go-for-the-green-with-avocados/