Roasted Tomatillo, Green Apple & Fresh Avocado Dip
Description:
2011 Kick
Off with Hass Avocados Recipe Contest – Finalist
Recipe Courtesy of Michaela R. from California, who says "A tangy & creamy dip, rich with autumn flavors, to be served with tortilla chips or toasted pita bread."
This recipe was submitted by a Hass Avocado fan and has not been tested by the Hass Avocado Board.
Recipe Courtesy of Michaela R. from California, who says "A tangy & creamy dip, rich with autumn flavors, to be served with tortilla chips or toasted pita bread."
This recipe was submitted by a Hass Avocado fan and has not been tested by the Hass Avocado Board.
Ingredients:
- 8 average sized tomatillos, husks removed
- 2 tsp. avocado oil, divided
- Juice of 1 lime (2 Tbsp.)
- 6 large Hass Avocados
- 2 slices bacon, fried crisp & crumbled (or real bacon bits)
- 1 large papaya or green apple, peeled & diced
- 2 large Roma tomatoes, seeded & diced small
- 2 small red jalapeño peppers, seeded & minced
- 2 Tbsp. Mexican crema (or dairy sour cream)
- 1 tsp. guacamole seasoning
- 1/2 tsp. toasted coriander
- 2 Tbsp. finely chopped flat leaf parsley
- 2 tsp. fresh Meyer lemon juice
- Chips or Toasted Pita Bread, for serving
Instructions:
- Heat oven to 400 degrees F.
- Wash sticky residue off tomatillos and cut in half. Place in a baking dish and toss with 1 tsp. avocado oil. Bake for 20 minutes, stirring occasionally, until soft.
- Allow to cool then transfer to a blender with lime juice and process until slightly chunky.
- Smash avocados in a bowl along with remaining teaspoon avocado oil.
- Scoop tomatillos into bowl with avocado along with bacon crumbles, diced papaya, tomatoes and red jalapeños. Mix well then stir in crema, guacamole seasoning, coriander, parsley and lemon juice.
- Serve with chips or pita.
*Large avocados are recommended for
this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados
adjust the quantity accordingly.
