Chef’s Note: You don’t want raw garlic in this recipe, so bake it… The process is simple: Place a clove (or more) of garlic on a piece of parchment paper, and drizzle with some olive oil. Place in a preheated 325f (165c) oven for about 20 – 30 minutes. Remove allow the garlic to cool, and there you go.
Add the avocado, and Mexican crema (or sour cream), to the bowl of a food processor, fitted with an S-blade.
Blend until smooth, about 1 minute.
Add the remaining ingredients.
Chef's Note: Continue to blend until smooth; however, you should still see bits of cilantro.
Chef’s Note: At this point to a final check of the seasoning. I usually wind up adding a bit more lime juice, and salt.
Chef’s Note: The Parmesan cheese is a totally optional addition. I will admit I do like it both ways (with or without). You’ll have to decide on you own.
Place into a nice bowl, and surround with some chips or veggies. Enjoy.