Name: Tomatillo-Avocado Dip
Yield: Makes 2 3/4 Cups
Ingredients: 1 pound tomatillos, husked; 1 avocado, pitted, peeled; 1 cup loosely packed cilantro leaves; 1/3 cup sour cream; 5 garlic cloves; 3 tablespoons fresh lime juice; 1 1/2 medium jalape&;ntilde;o chilies, stemmed, seeded, chopped

This easy-to-make dip is also great as a topping for burritos and enchiladas.

Can be prepared in 45 minutes or less, but requires additional unattended time.

Recipe information

Yield
Makes 2 3/4 Cups

Ingredients

1 pound tomatillos, husked

1 avocado, pitted, peeled

1 cup loosely packed cilantro leaves

1/3 cup sour cream

5 garlic cloves

3 tablespoons fresh lime juice

1 1/2 medium jalape&;ntilde;o chilies, stemmed, seeded, chopped

Preparation

Step 1
Cook tomatillos in large pot of boiling water until soft but still whole, about 3 minutes. Drain. Place tomatillos in large bowl and refrigerate until cold, about 1 hour.
Step 2
Place tomatillos in blender. Add remaining ingredients. Blend until smooth. Transfer dip to bowl. Cover with plastic and refrigerate until cold. (Can be prepared 6 hours ahead.)

TagsDip Southwestern American Tomatillo Vegetable Avocado Cilantro Herbs & Spices Sour Cream Dairy Jalapeño Chile Dinner Lunch Gluten Free Nut Free Vegetarian Easy Blender Bon Appétit

Recipe notes

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