Avocado and Tomatillo Dip

Avocado and Tomatillo Dip

  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 4cups

    • Ingredients

  • 3/4 lbfresh tomatillo
  • 4clovesgarlic
  • 3california avocados
  • 1/2 cupchopped fresh cilantro leaves
  • 1 1/2 tablespoonsfresh lime juice, or to taste
  • 1/4 cupfinely chopped red onion
  • salt
  • freshly ground black pepper

    • Directions

  • Remove husks and rinse tomatillos under warm water to remove stickiness.
  • Heat a well-seasoned cast-iron skillet or griddle over medium-high heat until hot and lightly brown tomatillos and garlic, careful not to burn.
  • Cool to room temperature.
  • In a food processor purée tomatillos and garlic until smooth.
  • Halve and pit avocados and scoop into tomatillo mixture.
  • Pulse until coarsely chopped.
  • Stir in cilantro, lime juice, onion, salt and pepper.
  • Serve with tortilla chips.

    • Reviews

  • “DH loved this dip, much better than the recipe I was using.Just used salsa verde for the tomatillos but otherwise was great.Used in Ninfa’s Nachos.”

  • “loved it! had never used tomatillos before but had some from organic veggie box delivery. This was delicious!”

  • “Excellent!Made almost exactly as written.I used 6 cloves rather than just 4 and browned them along with the whole tomatillos in canola oil.Refrigerated the dip for a good hour prior to serving.There was just a little left and was even better the next day when used as dressing for a grilled chicken salad!!!Nice change from guacamole and we love it!!Thanks for sharing!”

  • “Loved it! I did make a couple of changes—I didn’t cook the tomatillos or garlic, and I added a serrano chile and doubled the garlic. Actually, the garlic was an accident, as I was making half the recipe and added all 4 cloves before I realized what I’d done. But, being the garlic lover I am, it wasn’t too garlicky. Turned out great! Thanks for sharing the recipe!”

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