Texas Tomatillo Dip Recipe 55 Food

TEXAS TOMATILLO DIP RECIPE - (5/5)

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.

AVOCADO AND TOMATILLO DIP

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.

AVOCADO AND TOMATILLO 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.

BLACK BEAN-TOMATILLO DIP (WW 1 POINT)

Steps:

• Combine the beans and tomatillos in a food processor and pulse until a chunky puree forms.
• Transfer the bean mixture to a large bowl and add the remaining ingredients: stir until well combined.

TEXAS TOMATILLO AVOCADO SAUCE

Steps:

• Place tomatillos into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
• Transfer tomatillos to a blender. Add avocados, sour cream, jalapeno pepper, lime juice, garlic, cilantro, fajita seasoning, and sea salt; blend until smooth.
• Refrigerate blended sauce until flavors meld, at least 4 hours.

GREEN TOMATO CHUTNEY (TOMATILLO DIP)

Steps:

• Put all the ingredients in the blender. Blend to form a nice paste. I didn't add any water as the water from tomatoes will be enough.
• Once ready, store in an air-tight container. Stays fresh in a refrigerator for 2-3 days. Freeze it if you wish to keep it longer.