Instructions

• If the cream cheese is cold, let the 3 ounces cream cheese sit at room temperature for 10–15 minutes to soften.
• Prepare the avocados: halve and pit the 4 avocados, then scoop the flesh into a bowl and stir in the 1 teaspoon lemon juice to prevent browning.
• In a food processor, add the softened 3 ounces cream cheese, the avocado flesh with lemon juice, 1 tablespoon garlic powder, 1 tablespoon pickled jalapeno peppers, 2 tablespoons chopped fresh cilantro, 2 teaspoons salt, and 2 cups sour cream. Process until smooth and creamy, stopping once or twice to scrape down the sides.
• Drain the 10-ounce can Rotel diced tomatoes & green chilies and the 14-ounce can diced green chilies in a fine-mesh strainer to remove excess liquid.
• Add the drained Rotel and drained diced green chilies to the food processor and pulse several short times until the tomatoes and chilies are incorporated but still slightly chunky; avoid overprocessing.
• Transfer the sauce to a serving bowl and refrigerate briefly if you prefer it chilled before serving.