Mexican Dip | RICARDO

Ingredients

• 2 avocados
• Juice of 1 lime (or to taste)
• 1 green onion, finely chopped
• 2 tablespoons (30 ml) minced cilantro
• Hot pepper sauce (to taste)
• Salt and pepper
• 3/4 cup (180 ml) seeded, diced plum tomatoes (about 3 tomatoes)
• 1 1/4 cups (310 ml) sour cream
• 3/4 cup (180 ml) seeded, diced cucumber
• 1 1/4 cups (310 ml) store-bought salsa
• 1/2 cup (125 ml) grated sharp orange cheddar