You asked for it (or at least most of you voted “yes” to getting it, on my Instagram stories poll), you’re getting it! Believe it or not, this roasted tomatillo avocado dip/dressing recipe was inspired by a bachelor party! Tommy went to one a couple years ago where they made this (are you impressed? I was!) roasted tomatillo dip, which I tried to create from Tommy’s instructions, and then put on top of a taco salad!
First, get yourself some tomatillos. We used one pound. Preheat the oven to 400 degrees. Spray some olive oil (do you have one of these? I love mine!) on a baking sheet. Remove the husks. Your fingers may get a little sticky, but it’s not permanent – you’ll survive this! Next, cut the tomatillos in half (like the equator, not the prime meridian), and place them cut-side down on the baking sheet. Put them in the oven for 20 minutes.
While your tomatillos are roasting, cut up an onion, and cut a few (we did two, but wished after we did three) avocados and put them in a Ninja or blender with half the onion. I also put four cloves of garlic, smashed/minced (do you have one of these? I love mine!) in there. Note: if you’re someone that usually doubles or triples the amount of garlic a recipe calls for, this is your warning that I too do that, so you may be able to ward off lots of vampires if you increase the amount of garlic in this one!
During the roasting, I also used the time to wash and chop some peppers, to cook some meat (we used Mary’s air-chilled dark meat chicken) and then to mix in my homemade taco seasoning. Did you know the store-bought kind has sugar in it most of the time? Why?? That’s why I make my own! I also shredded some cheese to sprinkle on the top! (Have you learned why you should always shred your own cheese?)
This multi-tasking occurred because I used the roasted tomatillo sauce/dip as a salad dressing. It is actually delicious to dip chips in, too – we used these! I bet it would also be good to dip peppers, celery, or cucumber slices in, if you’re desiring a healthy snack that’s not a salad!
Once the peppers were ready, I put them into the ninja with the avocados and added a little salt, then turned it on! Once it was looking guacamole-esque, I stopped it. It may still have pieces of tomatillo skin in it, but I liked getting those bites, especially with the chips!
I would love to hear any ideas you have to modify the tomatillo avocado dip/dressing recipe, or other ways to use it! It’s like a lighter guacamole with a bit different nutrition, and some tanginess to it! I hope you loved it as much as we did!
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