Place the avocados in a medium bowl and mash with a fork until mostly smooth with some small chunks remaining.

Add the sour cream, fresh dill, lemon juice, and minced garlic, stirring until well combined.

Drizzle in the olive oil and mix thoroughly to create a creamy consistency.

Season with salt and pepper, then taste and adjust seasonings as needed.

Cover with plastic wrap pressed directly against the surface and refrigerate for 15-20 minutes before serving.