|Ripe avocados||3 , peeled and pitted|
|Yellow onion||1 Medium, chopped|
|Lime juice||2 Tablespoon (Extracted From 2 Limes)|
|Green chilies||3 , seeded and chopped|
|Garlic||1 Clove (5 gm), chopped|
|Sour cream||2 Tablespoon|
|Ripe tomato||1 , peeled, seeded, and chopped|
|Chopped cilantro||2 Teaspoon (Fresh)|
Place 2 of the avocados in a food processor with the onion, lime juice, chilies, and garlic and process until pureed.
Add sour cream and process to a thin dipping consistency, adding more sour cream if necessary.
Chop the remaining avocado finely and place in a large mixing bowl.
Add the processed avocado mixture and tomato, season with salt and Tabasco to taste and blend together well.
To prevent discoloration, place an avocado pit in the dip, cover, and chill until serving time.
Just before serving, sprinkle chopped cilantro over the dip and surround with crudites and tostadas.