I eat a TON of veggies. My staples are cucumbers, tomatoes, broccoli, beets, and bell peppers (lots of bell peppers lately!!) While I love to cook with them, most days I also eat them raw. They’re a perfect snack in-between calls. Confession: I love them even more with dip.
I love ranch dip with low fat sour cream, italian dressing mix in low fat yogurt, salsas… there’s really not many dips I don’t enjoy. When I spotted this recipe for a tomatillo-avocado dip, I knew I’d fall in love with it. Yep, I was right.
From Weight Watchers
3 medium tomatillos (about 1 1/4 lbs)
1 Tbsp. water
1 jalapeno pepper, seeded and coarsely chopped
1 garlic clove, crushed
1/4 cup loosely packed cilantro leaves
1/2 Tbsp. fresh lime juice
1/4 tsp. kosher salt
1/8 tsp. black pepper
1/2 ripe peeled avocado, halved
1/4 cup reduced fat sour cream
1. Discard husks and stems from tomatillos; coarsely chop tomatillos. Combine chopped tomatillos, water, jalapeño pepper, and garlic in a medium saucepan. Bring to a simmer over medium-high heat; cover, reduce heat to medium, and simmer 8 minutes or until vegetables are tender.
2. Place tomatillo mixture in a blender; add cilantro and remaining ingredients. Blend until smooth. Serve warm or chilled.
Per 2 Tbsp. Serving:
CAL 24; FAT 1.6g; SAT FAT 0.5g; CARBS 2g; PROT 1g; FIB 1g; SUG 1g
WW Points+: 1; WW Smart Points: 1