Avocado Anchovy Dip - cooking recipe

Ingredients

1 large avocado (ripe & mashed)
1 (56 g) can anchovy fillets (well-drained & finely chopped)
1 garlic clove (finely chopped)
1/4 red pepper (finely chopped)
1 small red onion (finely chopped)
2 tablespoons sour cream
1 teaspoon lemon juice

Preparation

Combine all ingredients in a bowl.
Cover & refrigerate for at least 1 hour.
Serve w/your favorite dippers & crackers.
NOTE: Yield has been estimated & depends largely on the size of avocado used.
Dip can be made up to 3 hrs ahead of use.