Preparation / Directions:
Suggested carrots, broccoli, cauliflower, celery and bell peppers
Cook the bacon in a skillet until crisp. Crumble; set aside.Halve the avocados. Cut into the pits with a large knife; twist the knife and lift out the pits.
Hold an avocado half, peel-side down, in the palm of your hand. Gently squeeze to loosen the flesh from the peel.
In a food processor; puree the avocado flesh with the cilantro, chili, sour cream, salt and lime juice until smooth. Stir in half of the bacon and scrape into a serving bowl. Top with the remaining bacon. Serve with the raw vegetables.