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Chimi-Verde Dip

  • 5 MIN. PREP TIME
  • 8 MIN. COOK TIME
  • 1 1/4 CUP SERVING
Find us in the bakery or deli

WHAT YOU NEED

  • 1 ea. Original or Tandoori Spice Naan Crisps
  • 8 oz. tomatillos, husked (3-4ea.)
  • 1 ea. garlic clove , peeled and chopped
  • 2 ea. serrano (use one if you like it less hot)
  • 1 ea. avocado
  • 1/4 cup cilantro, pre washed and loosely packed
  • 1/2 cup parsley, pre washed and loosely packed
  • 1T lime juice
  • 1 tsp cumin, ground
  • 2T extra virgin olive oil
  • 1tsp salt

DIRECTIONS

  • Blanch tomatillos in boiling water for 5 minutes then shock in an ice bath
  • Remove tomatillos from ice bath once cooled
  • In a blender or food processor, combine the tomatillos, garlic, serrano, cilantro, parsley, lemon juice, cumin, evo, salt, and 1/2 cup of water and process to a course puree.
  • Add avocado and pulse until nearly smooth. Pour into a bowl and enjoy with original or Tandori Spice Naan Crisps
  • Recipe created by Marcel Vigneron

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