I am totally one of those people that would munch on appetizers and dips than eat the main course at a party. In fact, I really love dips and these are 2 knock-outs. Both are adaptations of traditional dips, guacamole and tomatillo salsa.
Roasted Pepper Guacamole
2 avocados (very ripe)
2-3 Tbsp. yellow onion - finely diced
2 cloves garlic - finely diced
Juice from 1 md. lime
1/4 c. cilantro - chopped
1/4 tsp. salt
fresh cracked black pepper
2 roasted Hatch chili peppers (Hatch Chili peppers may be hard to find so you can use poblanos instead)
Garlic Powder to taste
1 Tbsp. sour cream
Place all ingredients in a med. sized bowl. Use a fork to mash together. Serve immediately. Keep the avocado pit in the dip to prevent the guacamole from browning.
"Salsamole"
This one is a knockoff of the green salsa served at Taco Diner in Dallas. Our friend Zac gave me the challenge to recreate it and he says that this one is pretty close...
12-15 tomatillos - remove outer paper and rinse
5 cloves garlic - unpeeled
olive oil
salt
1 avocado
3/4 c. cilantro
1/2 md. yellow onion
juice of 1 med. lime
1/4 tsp. salt
1/8 tsp. garlic powder
- Preheat oven to 400. Place tomatillos and garlic on a baking sheet. Drizzle a generous amount of olive oil over tomatillos and garlic. Sprinkle with generous amount of salt. Roast for 15-20 minutes, until tomatillos are soft and have some brown coloring.
- Remove from oven and squeeze the roasted garlic out of the peel. Place garlic, tomatillos, oil from the baking pan and the rest of the ingredients into food processor. Pulse until incorporated.
- Refrigerate until ready to use.
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