Creamy Tomatillo Avocado Dip

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Creamy tomatillo avocado dip is a delicious alternative to guacamole! Roasted garlic and jalapeno give this creamy avocado dip a kick!

I have never really used tomatillos before, although I have always loved salsa verde! Tomatillo (pronounced "toe-mah-TEE-yo") is a Mexican relative of the tomato and they look like little green tomatoes covered with a husk.

A friend recently gave me a bunch of them from her garden, so I searched for tomatillo recipes. I tweaked a few recipes and came up with a combination of salsa verde and guacamole!

We brought this appetizer to a dinner party last night and it was a big hit!


Ingredients:

  • 3 ripe avocados
  • 1 lb fresh tomatillos
  • 3-4 cloves garlic, roasted
  • 1 jalapeno, roasted & seeded
  • 1/2 cup cilantro, chopped
  • juice of 1 lime
  • 1/2 red onion, chopped
  • Green onions for garnish
  • Sea salt, garlic powder & fresh ground black pepper

Directions:

  1. Preheat oven to 400F.
  2. Roast garlic and jalapeno in oven for about 15 min.
  3. Remove papery husks from tomatillos and rinse well.
  4. Cut tomatillos into thick slices. Coat bottom of a skillet with a little olive oil on medium-high heat. Place tomatillos in the pan and sprinkle with sea salt, garlic powder and pepper. Sear on one side, then flip over to lightly brown the other side. Remove from heat.
  5. Remove garlic and jalapeno from oven. Peel the garlic. Chop jalapeno and remove seeds. Add tomatillos, garlic and jalapeno to the Vitamix (blender or food processor). Blend until smooth.
  6. Remove pit from avocados. Scoop avocado into the tomatillo mixture. Pulse until smooth (you can leave some chunks of avocado).
  7. Spoon mixture into a bowl. Stir in cilantro, onion, lime juice, & (a little more sea salt and pepper if needed). Refrigerate. Reserve some cilantro and red onion to garnish the top with with.
  8. Serve with tortilla chips. Enjoy!


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Peel off the papery husk of the tomatillos.

Be sure to rinse them well, as they may feel a little sticky sometimes.

Lightly brown tomatillos in a skillet. Do not over cook. They should still be firm, not mushy! Browning (or roasting) them brings out their flavor.

Another option is to roast the tomatillos along with the garlic and jalapeno in the oven. You can slice them in half and roast them until skin is browned.

Add the avocado to the tomatillo mixture in the blender. Pulse until smooth.

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This is a tasty twist on traditional tomatillo sauce and guacamole recipes. It's creamy, a little spicy and oh so delicious! It is lick-the-bowl-clean good!

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You might also like this black bean avocado dip!

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