Here in Texas we are experiencing the longest consecutive days of over 100 degrees since 1980. It’s hot. Very hot. Our family has been enjoying cool fruit and lots of ice cream this summer!
This dip is also a delicious and cool treat to enjoy as an appetizer with chips or next to some Mexican food. It’s easy to make and will “wow” your family and friends. Give it a try!
Creamy Avocado Dip
- 16 oz container sour cream
- 3 avocados
- 6 tomatillos (found in the produce section, usually next to the peppers)
- 2 cloves garlic
- 3 banana peppers (if you prefer spicy dips, use jalapenos or serrano peppers instead)
- 1 teaspoon salt (possibly more to taste)
Tomatillos come with a papery shell on them. Remove that, then carefully cut an X shape in the skin, just barely breaking the skin.
Drop the tomatillos into rapidly boiling water. Boil for approximately five minutes or until the skin is soft and pulling off of the inside.
Remove from the water and let cool.
While the tomatillos cool, chop garlic and peppers and scoop out the avocado. Place into a blender.
Peel cooled tomatillos and place insides into the blender.
Add sour cream and salt.
Taste. If salt is needed, add more and blend.
The original recipe calls for one Tablespoon of salt. This is too much for my taste buds, but my brother loved it with that amount. Taste, and add more to your liking!
Keep refrigerated until time to enjoy!