Roasted Tomatillo and Avocado Dip

Roasted Tomatillo and Avocado Dip

  • Prep: 10 min
  • Cook Time: 20 min
  • Total: 30 min
  • Serving: 6 Servings

Pair this creamy and slightly spicy dip with a basket of roasted vegetable chips or grilled Arabic pita wedges.


  • 2 ripe avocados, peeled and pitted
  • zest and juice of 1 lime
  • 2 small cloves garlic
  • 1 teaspoon sea salt
  • 1 teaspoon fresh pepper
  • 1 teaspoon honey
  • 1/2 jalapeno, seeds removed
  • 1/4 cup cilantro
  • 1/4 cup white onion, diced
  • 6 medium tomatillos, husks removed
  • 2 tablespoons olive oil


  1. Preheat your oven to 450 degrees F.
  2. Cut the tomatillos in half and then place into a bowl. Drizzle with the olive oil and gently toss to coat.
  3. Transfer the tomatillos to a baking pan and spread into a single layer. Place the tomatillos into the oven, roast for 20 minutes, and then remove and set aside to cool.
  4. Put the avocados, lime juice and zest, garlic, salt, pepper, honey, jalapeno, cilantro, onion and cooled tomatillos into a food processor and pulse for 2 minutes. Transfer the dip to a bowl and serve immediately.


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