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Creamy Roasted Avocado-Tomatillo Dip

Highly versatile, creamy, roasted avocado-tomatillo dip is very much like a tangy, dip-able, guacamole. Put it on a chip or on your fajitas.
5 from 6 votes
Prep Time 5 mins
Cook Time 8 mins
Total Time 10 mins
Course Condiment
Cuisine Mexican
Servings 2 cups



  • 1/2 lb. tomatillos - husked, cored, and rinsed
  • 4 cloves garlic - peeled
  • 3 medium serrano pepeprs - seeded and devined if you want mild salsa
  • 1/4 cup cilantro - roughly chopped
  • 2 large avocado - pitted, skinned, and roughly chopped
  • 1 tsp. kosher salt


  • Preheat your broiler on high and place a rack as near the top of yur oven that you can. Husk and core your tomatillos, then place them, along with the serrano peppers on a broiler pan. Roast in the oven until black, then flip and roast the other side until black.
  • Place the garlic in small bowl with just enough water to cover. Microwave on high for one minute. Drain.
  • Remove stems and seeds (optional on the seeds) from the serrano peppers, then put everything in your blender and pulse until smooth. If necessary, thin with water.
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