Creamy Chimichurri Dip

Finely mince the garlic. Finely chip the parsley and cilantro, and oregano if using).

Stir garlic and herbs together in a small bowl. Add the olive oil and lime juice and stir well. Season with salt to taste.

Peel and slice the avocado and place in a blender or food processor. Add the mayonnaise and sour cream and process until mixed well. Add parsley/garlic mixture and pulse very briefly, just until you have a smooth, blended mixture. Taste for seasoning and season with salt and pepper to taste. Add more lime juice if needed.

Store in the refrigerator until ready to serve.