Wednesday, October 21, 2009
Spicy Tomatillo Avocado Dip
This recipe combines tomatillos, cilantro, garlic and jalapenos with avocados and sour cream to create a flavorful dip that is great with chips as an appetizer or when used as topping for sandwiches, tacos or burritos.
5 fresh, ripe tomatillos (or one 26 ounce can of tomatillo puree)
3 garlic cloves
2 jalapenos, seeds removed and chopped (Add a few more if you like extra spicy foods.)
1/2 teaspoon salt
3 medium avocados, cut in half with pits removed
2 tablespoons lime juice
lime zest to taste
1/3 cup fat-free sour cream
1/2 cup packed fresh cilantro leaves
If using fresh tomatillos, they need to be boiled first. Remove the husks and stems and place in a saucepan. Add enough water to cover. Bring the water to a boil and cook for about 5 to 10 minutes or until soft. Allow the tomatillos to cool before proceeding with the recipe.
Blend the tomatillos, jalapeno, garlic and salt in a food processor or blender until smooth.
Scoop the flesh out of the avocados and add to the food processor along with the cilantro, sour cream, lime juice and lime zest. Blend until smooth.
Transfer the dip to a serving bowl and season with salt and pepper to taste.
Notes: You can also roast the tomatillos. Remove husks and stems. Place the tomatillos on a cookie sheet. Bake in a pre-heated 350 degree F oven for 15 to 20 minutes or until soft.