Tomatillo Dip Recipes

Steps:

• Smash 3 avocados and a pinch of salt in a medium bowl. Stir in 3 diced tomatillos (husked and rinsed), 1/2 cup diced cucumber, 2 chopped scallions, 3 tablespoons each chopped cilantro and pickled jalapeños and the juice of 1 lime; season with salt. Top with more cilantro.

Steps:

• 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.)

Steps:

• Remove husks and rinse tomatillos under warm water to remove stickiness. 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). Transfer tomatillos and garlic to a plate and cool them to room temperature.
• In a food processor purée tomatillos and garlic until smooth. Halve and pit avocados and scoop into tomatillo mixture. Pulse until coarsely chopped. Stir in cilantro, lime juice, 3 tablespoons onion, and salt and pepper to taste. Garnish dip with remaining tablespoon chopped onion and serve with tortilla chips.

Steps:

• 1.In the work bowl of a food processor, combine tomatillos, cilantro, and jalapeños. Pulse until finely chopped. Add sour cream, Miracle Whip, and Fiesta Ranch mix. Pulse until all ingredients are combined. 2.Pour into a serving bowl, and chill for 2 hours, or until the dip thickens. Garnish with cilantro, if desired. Serve with tortilla chips.

Steps:

• In a medium bowl, mix avocados, tomatillos, red onion, roma tomatoes, and lime juice. Season with red pepper flakes, hot pepper sauce, and salt and pepper. Cover, and refrigerate at least 45 minutes before serving.

Steps:

• 1. In a medium bowl, combines sour cream, mayonnaise, hot sauce, 1/4 tsp cumin, lime juice and coriander. Refrigerate dip until ready to serve.
• 2. Cut tomatillos into 1/4 inch thick slices and set aside. In a shallow small bowl, beat eggs. In a shallow medium bowl, combine breadcrumbs, flour, salt and remaining cumin.
• 3. In a skillet over medium high heat, heat canola oil. Working in batches, dip tomatillo slices in egg, then in breading; shake off excess. Repeat. Fry the slices until deep golden brown, 2 to 4 mins per side. Drain on a paper-towel-lined plate. Serve immediately with reserved creamy cumin dip.

Steps:

• Remove husks and rinse tomatillos under warm water to remove stickiness.
• 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.
• Cool to room temperature.
• In a food processor purée tomatillos and garlic until smooth.
• Halve and pit avocados and scoop into tomatillo mixture.
• Pulse until coarsely chopped.
• Stir in cilantro, lime juice, onion, salt and pepper.
• Serve with tortilla chips.