- 2 ripe avocados, skins and seeds removed
- 2 T. lime juice
- 1 tsp. salt
- 2 T. sour cream, plus a tiny bit extra for decoration
- 4-6 cups assorted vegetables, cut into bite-sized pieces, including:
- 1 bell pepper, cored and seeded
- 1 small zucchini, sliced into thin coins
- 2 black olives
In a large, resealable plastic bag, place the avocados, lime juice, salt, and sour cream. Using your fingers -- this is a great job for a little one -- squish the contents of the bag to form a creamy guacamole. Snip the corner off of one end of the bag and squeeze the guacamole into a small serving bowl, making sure the top is relatively smooth. Set aside.
Clean and cut the veggies into bite-sized pieces, reserving one thin slice of bell pepper and two zucchini coins of similar size. Set the other veggies aside.
Carefully slice the black olives in half and set aside the back half of the olives for another use (or just eat 'em). Press a little sour cream into the empty cavity of the front half of the black olives and set them gently onto the zucchini coins to make "eyes". Place them on the guacamole serving bowl alongside one another and use a thin slice of bell pepper to make a "mouth" for the frog. Place the guacamole bowl into the center of a large serving platter. Arrange the other veggies around the bowl and serve cold.
- Yields: 8-10 servings
- Preparation Time: 15 minutes