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Tomatillo-Avocado Dip | No Thanks to Cake

This tangy dip is so great with vegetables, and picks up the pretty green color from the avocado and the tomatillio.


  • 3 medium tomatillos (about 1 1/4 lbs)
  • 1 Tbsp. water
  • 1  jalapeno pepper, seeded and coarsely chopped
  • 1 clove clove, crushed
  • ¼ cup cilantro, loosely packed
  • ½ Tbsp. fresh lime juice
  • ¼ tsp. kosher salt
  • tsp. black pepper
  • ½ ripe peeled avocado, halved
  • ¼ cup reduced fat sour cream


  • 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.
  • Place tomatillo mixture in a blender; add cilantro and remaining ingredients.  Blend until smooth.  Serve warm or chilled.