Tuesday, March 15, 2011

Avocado/Salsa Dip

This would be great for St. Patrick's Day! 3 medium green tomatoes, chopped, OR 5 medium tomatoes if you will not be using tomatillos

4 tomatillos, chopped (optional) Do not use these if you will be using 5 medium tomatoes.

1-2 jalapeno peppers, chopped (seeded depending on desired heat)

3 cloves of garlic, peeled and chopped, OR 3 teaspoons garlic powder

3 ripe avocados

4 sprigs cilantro (optional)

1-2 tsp. salt

1 1/2 C. sour cream

Corn chips of your choice for dipping.

Put first 4 ingredients in sauce pan and bring to a boil, lower heat and simmer for 15 minutes or until tomatillos are soft. Cool. Peel and slice avocados. Place all ingredients in blender or food processor until smooth. Pour into container and add sour cream, stir to mix. Cover and chill. Serve with chips.

Makes 5-6 cups



  1. Lynn

    In Southern California, tomatoes are used and are not boiled. They are simply diced to small pieces and avocados are smashed in a bowl using a fork. Garlic is mashed using a mortar and pestle (or in a food processor).

    All ingredients are then mixed together in a bowl and chilled before serving.

  2. Also good to use a dash of cumin and some cayenne pepper. Chopped onion adds a great snap, plus always in SoCal / Baja we add a bit of fresh lime juice.

  3. Now, Chris, THAT sounds much better to me than the Irish recipe! LOL!!! I like A LOT of umph in my dip... Thank you!!! VLE-B


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