Tomatillo-Avocado Dip


I eat a TON of veggies.  My staples are cucumbers, tomatoes, broccoli, beets, and bell peppers (lots of bell peppers lately!!)  While I love to cook with them, most days I also eat them raw.  They’re a perfect snack in-between calls.  Confession:  I love them even more with dip.

Tomatillo-Avocado Dip

I love ranch dip with low fat sour cream, italian dressing mix in low fat yogurt, salsas… there’s really not many dips I don’t enjoy.  When I spotted this recipe for a tomatillo-avocado dip, I knew I’d fall in love with it.  Yep, I was right.

Tomatillo-Avocado Dip

From Weight Watchers

Serves 13


Tomatillo-Avocado Dip

3 medium tomatillos (about 1 1/4 lbs)

1 Tbsp. water

1 jalapeno pepper, seeded and coarsely chopped

1 garlic clove, crushed

1/4 cup loosely packed cilantro leaves

1/2 Tbsp. fresh lime juice

1/4 tsp. kosher salt

1/8 tsp. black pepper

1/2 ripe peeled avocado, halved

1/4 cup reduced fat sour cream


1.  Discard husks and stems from tomatillos; coarsely chop tomatillos.  Combine chopped tomatillos, water, jalapeño pepper, and garlic in a medium saucepan.  Bring to a simmer over medium-high heat; cover, reduce heat to medium, and simmer 8 minutes or until vegetables are tender.

Tomatillo-Avocado Dip

2.  Place tomatillo mixture in a blender; add cilantro and remaining ingredients.  Blend until smooth.  Serve warm or chilled.

Tomatillo-Avocado Dip

Tomatillo-Avocado Dip

Tomatillo-Avocado Dip

Per 2 Tbsp. Serving:

CAL 24; FAT 1.6g; SAT FAT 0.5g; CARBS 2g; PROT 1g; FIB 1g; SUG 1g

WW Points+: 1; WW Smart Points: 1