Avocado-Tomatillo Dip with Jalapenos and Cilantro
Ingredients15 m servings 92 cals
- 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.
- Cook's Note:
- The dip can be made a couple of hours ahead.
Per Serving: 92 calories; 7.7 g fat; 6.4 g carbohydrates; 1.4 g protein; 0 mg cholesterol; 151 mg sodium. Full nutrition
ReviewsRead all reviews 5
Made as written and PERFECT! The level of heat relies on you. No other words needed for this review!
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...
I used green enchilada sauce, added garlic salt, lime and a tad of cream chees to thinken it. Great!