CREAMY AVOCADO DIP
Think of this dip as the creamy, tangy cousin to guacamole. The Parmesan may seem out of place, but it's a stand-in for hard-to-find Mexican cheese and is the secret ingredient. Serve it with tortilla chips or veggies, or on the side with grilled chicken or steak.
Provided by Food Network Kitchen
Categories appetizer
Time 5m
Yield about 1 cup
Number Of Ingredients 6
Steps:
- Process or blend the avocado, sour cream, Parmesan, lime juice, 1 tablespoon water, cayenne and 1/2 teaspoon salt in a food processor or blender until smooth and creamy. Serve right away.
AVOCADO TOMATILLO DIP
This easy avocado tomatillo dip is made with salsa verde and avocados. It's a great alternative to traditional guacamole and works well in any recipe.
Provided by Pinch of Yum, Adapted from
Categories Dip
Time 10m
Number Of Ingredients 7
Steps:
- Mix the lime juice, zest, garlic, salt, pepper, and honey in a small bowl.
- In a food processor, puree lime juice mixture, salsa verde, and herbs.
- Add the avocados and puree until desired consistency.
Nutrition Facts : Calories 97 calories, Sugar 2.4 g, Sodium 573 mg, Fat 7.3 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 8.7 g, Fiber 4.2 g, Protein 1.5 g, Cholesterol 0 mg
TOMATILLO-AVOCADO DIP
Categories Condiment/Spread Blender Garlic Super Bowl Vegetarian Quick & Easy Avocado Tomatillo Jalapeño Sour Cream Bon Appétit
Yield Makes 2 3/4 Cups
Number Of Ingredients 7
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.)
AVOCADO AND TOMATILLO DIP
Make and share this Avocado and Tomatillo Dip recipe from Food.com.
Provided by Dawnab
Categories Sauces
Time 5m
Yield 4 cups
Number Of Ingredients 8
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.
AVOCADO AND TOMATILLO DIP
Categories Condiment/Spread Food Processor Super Bowl Quick & Easy Wheat/Gluten-Free Cinco de Mayo Avocado Summer Poker/Game Night Vegan Gourmet
Yield Makes about 3 1/2 cups
Number Of Ingredients 6
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.
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TOMATILLO AVOCADO SALSA | EASY PARTY DIP RECIPE - THE …
From theanthonykitchen.com
5/5 (2)Total Time 8 minsCategory AppetizerCalories 84 per serving
- Add all of the ingredients, minus the cilantro, to a blender or food processor and blend on high until the ingredients are completely broken down and homogenous. Add the cilantro and pulse only a few times.
- Serve this alongside tortilla chips or fresh vegetables, or use it as a taco or burger topping. Enjoy!
TOMATILLO AVOCADO SALSA VERDE (EASY & CREAMY!)
From wholesomeyum.com
5/5 (41)Calories 62 per servingCategory Appetizer
- Arrange the tomatillos, jalapeno, and garlic in a single layer on the baking sheet. Drizzle with olive oil. Roast for about 10 minutes, until tomatillos are browned on the bottom. Flip and roast for 5 to 10 more minutes, until tomatillos are soft, browned on the bottom again, and skins are puckered.
- Once cooled, transfer the tomatillos, jalapeno (remove the stem first!), and garlic into a food processor. Add the avocado, cilantro, onion, lime juice, and sea salt. Pulse until you reach desired consistency.
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