Avocado and Tomatillo Dip

1. 1

   Remove husks and rinse tomatillos under warm water to remove stickiness.

2. 2

   Heat a well-seasoned cast-iron skillet or griddle over moderately high heat until hot but not smoking and lightly brown tomatillos and garlic in spots all over (do not let burn).

3. 3

   Transfer tomatillos and garlic to a plate and cool them to room temperature.

4. 4

   In a food processor puree tomatillos and garlic until smooth.

5. 5

   Halve and pit avocados and scoop into tomatillo mixture.

6. 6

   Pulse until coarsely chopped.

7. 7

   Stir in cilantro, lime juice, 3 tablespoons onion, and salt and pepper to taste.

8. 8

   Garnish dip with remaining tablespoon chopped onion and serve with tortilla chips.

* Per serving · 4 servings · Values may vary.

No additional tips available.