Liesel's Guacamole

2 ripe Haas avocados (not Florida or Slimcado -- Haas)
1/2 c. sour cream (reduced fat is still good)
1 tsp. garlic powder
1/2 Tbs. chili powder
2 Roma tomatoes, seeded and diced
salt, to taste

Peel and chop the avocados into a bowl. Mash with a fork or potato masher (here's the real test of how ripe your avocados are) until creamy but still lumpy. Stir in the sour cream, garlic and chili powders. Fold in tomatoes.Grab a chip in one hand and the salt shaker in another -- taste, add salt, taste, add salt, taste, salt... Although avocadoes suck up salt like nobody's business, you also don't want to overdo because your chips (I recommend Tostito's Multigrain!) will be salty, too.

NOTE: Adding lemon to keep the guac from turning brown doesn't really help much, and it makes it too sour in my opinion. Sliced avocados turn brown from exposure to air (so the wive's tale about throwing the pit into the middle of the guac to preserve color will only keep the guac UNDER THE PIT from turning brown). If not serving immediately, put plastic wrap over the guacamole and press down to the surface to reduce air exposure, and refridgerate. Then make me a margarita, por favor.