Tomatillo-Avocado Dip Recipe

Dips

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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 jalapeqo chilies, stemmed, seeded, chopped

Directions:

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.

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.)

Makes 2 3/4 Cups.

Bon Appitit
June 1997

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Submitted 6/13/05.
Source: www.food.epicurious.com
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Tomatillo-Avocado Dip


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