If you’re looking for something fresh, creamy, and totally scoopable, this Tomatillo Avocado Dip is it. It’s like salsa and guacamole had a baby—bright, zesty, and smooth. Perfect for tacos, chips, or even just spooning onto grilled chicken or veggies.
I make this all the time when I have extra tomatillos in the fridge and want something that feels a little fancy without being hard
🥑 Why I Love This Recipe
This dip is a game-changer. I first made it during a taco night with friends, and now it’s always the thing people ask me to bring to potlucks. It’s creamy, tangy, and a little spicy—so good with crunchy chips or even just raw veggies.
Here’s what makes it awesome:
- Only takes 10 minutes start to finish
- No cooking, just blend and go
- Great way to use fresh tomatillos
- Stays green longer than guac (hello lime + tomatillos!)
- Tastes even better after chilling for a bit
👩🍳 What You’ll Need
- 4 tomatillos, husked and rinsed
- 2 ripe avocados, peeled and pitted
- 1 small jalapeño, stem removed (seeds optional)
- 1 garlic clove, peeled
- 1/2 cup fresh cilantro
- Juice of 1 lime
- 1/4 teaspoon salt (more to taste)
- 2 tablespoons water (or more, for consistency)
👩🏫 Pro Tips
- Rinse those tomatillos – They can be sticky under the husk. Just rinse with warm water and pat dry.
- For less heat, remove the seeds from the jalapeño before blending.
- Add water a little at a time – You want it creamy, not soupy.
- Let it chill – The flavors get way better after sitting in the fridge for 30 mins.
- Use ripe avocados – They should be just soft to the touch but not mushy.
🧰 Tools You’ll Need
- Blender or food processor
- Knife and cutting board
- Spoon (for scooping avocados)
- Citrus juicer or fork (for lime juice)
🔄 Substitutions & Variations
- No tomatillos? Use green salsa as a sub (about 1/2 cup).
- Want it creamier? Add a dollop of Greek yogurt.
- Need to skip cilantro? Try fresh parsley for a different twist.
- More spice? Add another jalapeño or a dash of hot sauce.
🕒 Make-Ahead Tips
- Make it a day before and store in an airtight container. The lime juice helps it stay green.
- Press plastic wrap directly on top before sealing the lid to keep it extra fresh.
👩🍳 How to Make Tomatillo Avocado Dip
Step 1: Prep the Tomatillos
Remove the husks and rinse the tomatillos well under warm water. They should feel clean and no longer sticky.
Step 2: Add Everything to Blender
Add tomatillos, peeled and pitted avocados, whole jalapeño (stem removed), garlic clove, cilantro, lime juice, and salt to a blender or food processor.
Step 3: Blend Until Smooth
Blend everything together until creamy and smooth. Add 1–2 tablespoons water if needed to help it blend or thin it out.
Step 4: Taste and Adjust
Taste the dip and adjust salt or lime juice if needed. Blend again quickly if you add anything.
Step 5: Serve or Chill
Transfer to a bowl and serve right away or cover and chill in the fridge for up to 2 days.
🧊 Leftovers & Storage Tips
- Store in an airtight container in the fridge for up to 3 days.
- Press plastic wrap directly onto the surface to keep it from browning.
- Give it a quick stir before serving again.
🧠 Why This Recipe Works (Quick Science)
- Tomatillos = natural acid, which helps preserve the color and adds a fresh tang.
- Avocados bring the creaminess and mellow out the sharpness of the tomatillos.
- Cilantro + garlic + lime give you that punch of flavor that makes it feel balanced, not bland.
- Lime juice also helps prevent browning, which makes this dip perfect for making ahead.
🍽️ Meal Plan Ideas
- Serve with taco night—great with grilled chicken, shrimp, or steak tacos
- Use it as a sauce for grain bowls
- Spread on a turkey sandwich for extra flavor
- Dollop it onto scrambled eggs or breakfast burritos
- Spoon it over grilled veggies or fish
⚠️ Common Mistakes
- Not rinsing tomatillos – That sticky film can mess with the flavor.
- Using underripe avocados – You’ll end up with a chunky, bitter dip.
- Over-blending – Can make the dip too thin.
- Not tasting and adjusting – The lime and salt make a huge difference.
- Skipping the chill time – It really makes the flavors pop.
📊 Macros (Per 1/4 cup serving, makes 6 servings)
- Calories: 95
- Protein: 1g
- Fat: 8g
- Carbs: 6g
- Fiber: 4g
- Net Carbs: 2g
🧆 What to Serve With
- Tortilla chips
- Fresh veggie sticks (carrots, cucumbers, bell peppers)
- Quesadillas
- Nachos
- Grilled chicken or shrimp skewers
- Crackers or pita chips
❓ FAQ
Q: Can I freeze this dip?
A: Not really—avocados don’t freeze well. The texture will be off once it thaws.
Q: How spicy is this dip?
A: Mild to medium. If you want less spice, remove the jalapeño seeds. Want more? Add a second one!
Q: Can I use canned tomatillos?
A: Yes! Rinse them well and use about 3/4 cup.
Q: How long does it last in the fridge?
A: Up to 3 days, but it’s best within the first 24–48 hours.
🥄 Final Thoughts
If you love guacamole but want something with a little more zip, give this Tomatillo Avocado Dip a try. It’s super easy, super fresh, and goes with just about anything. If you make it, drop a comment below and let me know how it went—or ask any questions! I love hearing how these recipes turn out in your kitchen. 💚