6 ripe avocados, halved, seeded, peeled, and coarsely mashed ⅓ cup chopped green onions ⅓ cup snipped fresh cilantro ⅓ cup sour cream 3 tablespoon lime juice ½ teaspoon salt ¼ teaspoon bottled hot pepper sauce (optional)
If you prefer, leave guacamole in the bowl and cover the surface with plastic wrap; cover bowl. Chill up to 8 hours.
