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Nutrition Facts
Serving Size 1 cups 256g Recipe makes 4 cups)
Calories 278
Calories from Fat 207		(74%)
Amount Per Serving		%DV
	Total Fat 23.0g	35%
	Saturated Fat 3.3g	16%
	Monounsaturated Fat 14.9g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 13mg		0%
Potassium 1002mg		28%
Total Carbohydrate 20.4g		6%
	Dietary Fiber 12.0g	48%
	Sugars 4.9g
Protein 4.2g		8%
how is this calculated?

Avocado and Tomatillo Dip

Recipe #12012 | 5 min | 5 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Dawnab
Sep 23, 2001

4 cups (change servings and units)

Ingredients

3/4 lb fresh tomatillo
4 cloves garlic
3 california avocados
1/2 cup chopped fresh cilantro leaves
1 1/2 tablespoons fresh lime juice, or to taste
1/4 cup finely chopped red onion
salt
freshly ground black pepper

Directions

1
Remove husks and rinse tomatillos under warm water to remove stickiness.
2
Heat a well-seasoned cast-iron skillet or griddle over medium-high heat until hot and lightly brown tomatillos and garlic, careful not to burn.
3
Cool to room temperature.
4
In a food processor purée tomatillos and garlic until smooth.
5
Halve and pit avocados and scoop into tomatillo mixture.
6
Pulse until coarsely chopped.
7
Stir in cilantro, lime juice, onion, salt and pepper.
8
Serve with tortilla chips.

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Featured Reviews for This Recipe

From: GaylaJ

On Jun 27, 2005

Loved it! I did make a couple of changes---I didn't cook the tomatillos or garlic, and I added a serrano chile and doubled the garlic. Actually, the garlic was an accident, as I was making half the recipe and added all 4 cloves before I realized what I'd done. But, being the garlic lover I am, it wasn't too garlicky. Turned out great! Thanks for sharing the recipe!

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