-
-
My review
Avocado-Tomatillo Dip with Jalapenos and Cilantro
SandyG
"Tomatillos give a bit of tang to this avocado dip. Hass avocados, with their pebbly skin, are generally smaller, meatier, and less watery than their smooth skinned counterpart, the Fuerte."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
15 m servings 92 calsOriginal recipe yields 8 servings (2 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Put tomatillos, onion, and jalapeno in a small saucepan with water to cover. Bring to a boil and cook until tomatillos are softened and pale green, about 5 minutes. Drain, run under cold water to stop cooking, and drain well.
- Halve jalapeno lengthwise. For a milder dip, scrape out ribs and seeds. Thickly slice jalapeno. Transfer to food processor along with tomatillo mixture and cilantro, and pulse until small chunks remain.
- Halve avocados lengthwise and discard pits. Scoop out flesh and transfer to a bowl. Using a potato masher or fork, mash avocado along with salt until chunky. Fold in tomatillo mixture and serve.
Footnotes
- Cook's Note:
- The dip can be made a couple of hours ahead.
Nutrition Facts
Per Serving: 92 calories; 7.7 g fat; 6.4 g carbohydrates; 1.4 g protein; 0 mg cholesterol; 151 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 5Most helpful
Most positive
Least positive
Newest
12/19/2015
Made as written and PERFECT! The level of heat relies on you. No other words needed for this review!
5/13/2018
I forgot that I didn't have a jalapeno, so I added a new jalapeno powder that I picked up in New Mexico when I was there. Otherwise I followed the ingredients as written. We thought this was a...
2/7/2016
I used green enchilada sauce, added garlic salt, lime and a tad of cream chees to thinken it. Great!