Mexican green dip

    35 min

    This green dip is delicious when served with salsa and tortilla chips. It's made with avocados, tomatoes, tomatillos, garlic, chillies, coriander and soured cream.

    48 people made this

    Serves: 12 

    • 3 avocados, peeled and pitted
    • 3 green tomatoes
    • 4 fresh tomatillos, husks removed
    • 3 cloves garlic, peeled
    • 2 Scotch bonnet chillies, seeded and halved
    • 5 sprigs fresh coriander
    • 360ml soured cream
    • salt to taste

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Place tomatoes, tomatillos, garlic and chillies in a saucepan and add enough water to cover. Bring to the boil and cook for 15 minutes or until vegetables are tender. Remove from heat, drain and allow to cool.
    2. Place avocados, the cooked vegetables, soured cream and coriander in a liquidiser or food processor and blend until smooth. Season to taste with salt. Cover and refrigerate until ready to serve.


    Fresh tomatillos can be purchased online when in season. In a pinch, use tinned.

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    Reviews & ratings
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    Reviews in English (45)


    Too much sour cream! We tasted the vegetable mixture prior to adding the sour cream, and the taste was incredible. After adding only one cup of sour cream, the sauce was already too thick. I would say half a cup of sour cream, at most, is needed. Also, if you prefer a spicier dip, you might want to use more than the two jalapenos listed. Our sauce was really quite mild.  -  08 Jun 2004  (Review from Allrecipes US | Canada)


    To ensure it to be spicy, I included the jalapeno seeds. I did not have three avocados, but it still worked out well. I also added some diced avocado after blending to give it some texture.  -  16 Oct 2003  (Review from Allrecipes US | Canada)


    Very bland. Even added green onions later and still bland  -  02 Oct 2003  (Review from Allrecipes US | Canada)