Avocado and Tomatillo Dip

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Yield: 4 cups

• ¾ lb fresh tomatillo
• 4 cloves garlic
• 3 california avocados
• ½ cup chopped fresh cilantro leaves
• 1 ½ tablespoons fresh lime juice , or to taste
• ¼ cup finely chopped red onion
• salt
• freshly ground black pepper

Directions:

1. Remove husks and rinse tomatillos under warm water to remove stickiness.
2. 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.
3. Cool to room temperature.
4. In a food processor purée tomatillos and garlic until smooth.
5. Halve and pit avocados and scoop into tomatillo mixture.
6. Pulse until coarsely chopped.
7. Stir in cilantro, lime juice, onion, salt and pepper.
8. Serve with tortilla chips.

Reviews

[adopt a greyhound]

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.

[mommyto3under3]

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

[Logan's Mommy]

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!