In a blender or food processor, puree the avocados with the sour cream, lemon juice and water. Add the pickled jalapeños, cilantro and scallion and pulse just until combined. Season the dip with salt and pepper and serve with tortilla chips or crudités.
The dip can be refrigerated overnight.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.