Yield
12 servings (serving size: about 2 1/2 tablespoons dip and 4 chips)

Tart tomatillos keep this dip a bright green and prevent the avocado from discoloring, even after a day or two in the refrigerator. Look for tomatillos in the produce section of most large supermarkets.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

To prepare chips, coat rough side of each pita half with cooking spray; sprinkle pita halves evenly with cumin seeds, oregano, and 1/2 teaspoon kosher salt. Cut each pita half into 8 wedges; arrange wedges in a single layer on baking sheets. Bake at 375° for 15 minutes or until golden brown.

Step 3

To prepare dip, discard husks and stems from tomatillos. Place tomatillos in a small saucepan; cover with water. Bring to a boil; cook 5 minutes or until tender. Cool to room temperature. Place tomatillos, onion, cilantro, jalapeño, and 1/2 teaspoon salt in a blender or food processor, and process until smooth. Add sour cream and avocado; process until smooth. Serve with chips.

Ratings & Reviews

emanymton03's Review

bjcollins
September 20, 2013
I have made this several times and it is always amazing.

snoopy66's Review

Ginnyand4boys
February 22, 2009
I made the dip and the chips and both were great. Dip has slight tang from the tomatillos. Dip went alot farther than the chips, but stayed nice and bright for a few days. Good after-work snack!

78jessica's Review

78jessica
March 31, 2010
I found it pretty dull. I added lime juice to make it edible. I would've given in a lower rating but it was very cool that it didn't turn brown in the fridge! Maybe I'll throw tomatillos in my guacomole from now on. My tomatillos had a lot of water in them so I squeezed them a bit before adding them to the dip. Are you supposed to deseed them first and just add the meat or toss all the juices in?

jameyadams's Review

Coastermom
January 12, 2014
This was really good! I don't know if the pita chips were worth the effort, though, since this dip was just as good with blue corn tortilla chips. I will add more cilantro next time. And there will definitely be another time!

Coastermom's Review

emanymton03
December 31, 2014
I've made this many times since it was first published, and it's become my go-to potluck recipe. It can sit out on the buffet for quite a while and still look look appealing. I usually make a double batch and freeze half... perfect one-two punch for New Year's Eve and then the Superbowl!

icgoldfish's Review

jameyadams
January 01, 2011
This is delicious! I may have added more cilantro and jalapeno than it called for, but it came out great! Tangy, light, and refreshing

lizlee's Review

icgoldfish
November 14, 2010
this dip is so easy, fresh, and a good break from the norm, without being too wild for picky eaters! it stays a perfect shade of green for several days in the fridge, and the recipe makes enough for a crowd. i love it!

mahoneycook's Review

mollymoobake
February 09, 2014
This was amazing. I made it for our Superbowl party and it was a huge hit. I was a little wary of making it too far in advance as I was afraid the avocados would start to discolor. But just as the note said, the tomatillos kept that from happening and the dip remained a beautiful green the whole time. I will absolutely make this again and again!

bjcollins's Review

veryslowcook
September 21, 2012
Fantastic combination of flavors. Love the tang of the tomatillos. I used low-fat sour cream and added a clove of minced garlic and a little lime juice. Delicious!

mollymoobake's Review

lizlee
May 22, 2009
Love this with homemade tortilla chips!! We use this in place of guacamole every time we have Mexican food. Great on enchiladas and to dip chicken & cheese quesadillas in. I make this as an afterschool snack served with wheat thins or ritz crackers.