Cut the avocados in half, remove the pit, and scoop the flesh into a blender.

Add sour cream, lime juice, minced garlic, salt, and black pepper to the blender.

Blend until smooth and creamy. If the sauce is too thick, add a little water to reach desired consistency.

Taste and adjust seasoning if necessary. Stir in chopped cilantro if using.

Serve immediately or store in an airtight container in the refrigerator for up to 2 days.