Tangy Tomatillo Avocado Dip (or Sauce)

I bought a new bag of tortilla chips at Sprouts Farmers Market this weekend - Beanfield’s Bean and Rice Chips (Sea Salt flavor) and I was super excited to open the bag when I got back home. Is it just me or does buying a new food to try out make you happy, excited and hungry all at the same time?!?

Disclaimer: Tortilla chips do not last long at ALL at our house. There is something incredibly addicting about a salty tortilla chip that makes me swoon. Between Chris and I sharing over snack and a meal, the bag literally disappears…it’s one of my weaknesses, please don’t judge

Not only were these chips delicious and extremely crunchy, they are corn-free, gluten free, high in fiber (4 grams per serving), non-GMO plus one serving equals a complete protein (4 grams per serving). In case you aren’t a bean fan (though I love these high-fiber friends), I was unable to detect the beans themselves – no worries! I was pretty impressed by the short list of ingredients as well:

Rice, beans, oil and salt – my kind of food! Beanfield’s offers three flavors – Sea Salt, Salt and Pepper, and Pico de Gallo. I opted for the sea salt variety as it had the shortest list of ingredients and no added sugar, I was a happy camper!

I could have enjoyed these crunchy chips plain straight out of the bag but thought a creamy but tangy dip would pair nicely. I bought a couple avocados and tomatillos and whipped up an incredibly quick and easy dip that helps extend the avocado (which can be a bit pricey). The tomatillos and lime add a beautiful brightness to the dip while the avocado provides a smooth mouthfeel with a slight kick from the jalapeno. This dip could also be served as a sauce over grilled steak, fish or chicken or ladled over eggs or grains

Tangy Tomatillo Avocado Dip (or Sauce)

Ingredients

1 or 2 ripe avocados, cut into chunks (use a 2nd avocado for a creamier consistency, I used one in the photos)
4-5 fresh tomatillos, husked removed, washed (to remove stickiness) and coarsely chopped
1 jalapeno, deseeded and deveined, coarsely chopped
1 garlic clove, minced (if you really like raw garlic, increase to 2 cloves)
1/2 medium onion, coarsely chopped (any color)
Juice from 1 lime (or you could probably sub 1/2 lemon)
1 handful of fresh cilantro (about 1/4 cup)
sea salt to taste

Directions

1. Add all ingredients to a blender and puree until smooth, about 2-3 minutes. Add salt to taste and serve chilled as a dip with your favorite tortilla chips or as a sauce spooned over grilled meat, fish or eggs.

If you prefer a chunky dip, pulse the mixture instead of blending thoroughly.

Recipe Notes: For a roasted flavor, broil the tomatillos, onion and whole garlic clove on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes. Broil garlic for a couple minutes only to avoid a bitter flavor.

Going in for a dip!

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