Avocado and Tomatillo Dip
Jami Nolen, Nutrition Program Associate
February 6, 2011
Super Bowl Sunday gatherings offer lots of chips and dip options. This Avocado and Tomatillo Dip is perfect for the game and for your waistline!
Makes 2 cups (serving size: 1/3 cup)
- 1 medium avocado (about 1/2 pound), peeled and halved
- 1 (11-ounce) can tomatilloes, drained
- 1 cup chopped red onion
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 jalapeņo, seeded and minced
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Place the avocado and tomatilloes in food processor, and process until smooth. Spoon mixture into a medium bowl; stir in remaining ingredients. Cover and chill 1 hour.
Calories: 72 (65% from fat)
Fat: 5.2 g (sat 0.8 g, mono 3.2 g, poly 0.7 g)
Protein: 1.3 g
Carbohydrate: 6.9 g
Fiber: 1.4 g
Cholesterol: 0.0 mg
Iron: 0.6 mg
Sodium: 139 mg
Calcium: 20 mg
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
Last update: Tuesday, March 26, 2013