This easy-to-make dip is also great as a topping for burritos and enchiladas.
Ingredients
1 pound tomatillos, husked
1 avocado, pitted, peeled
1 cup loosely packed cilantro leaves
1/3 cup sour cream
5 garlic cloves
3 tablespoons fresh lime juice
1 1/2 medium jalape&;ntilde;o chilies, stemmed, seeded, chopped
Directions
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.)
