Tangy Tomatillo Avocado Dip (or Sauce)

October 12, 2011 at 5:54 pm 9 comments

I bought a new bag of tortilla chips at Sprouts Farmers Market this weekend – Beanfield’s Bean and Rice Chips (Sea Salt flavor) and I was super excited to open the bag when I got back home. Is it just me or does buying a new food to try out make you happy, excited and hungry all at the same time?!?

Disclaimer: Tortilla chips do not last long at ALL at our house. There is something incredibly addicting about a salty tortilla chip that makes me swoon. Between Chris and I sharing over snack and a meal, the bag literally disappears…it’s one of my weaknesses, please don’t judge 🙂

Not only were these chips delicious and extremely crunchy, they are corn-free, gluten free, high in fiber (4 grams per serving), non-GMO plus one serving equals a complete protein (4 grams per serving). In case you aren’t a bean fan (though I love these high-fiber friends), I was unable to detect the beans themselves – no worries! I was pretty impressed by the short list of ingredients as well:

Rice, beans, oil and salt – my kind of food! Beanfield’s offers three flavors – Sea Salt, Salt and Pepper, and Pico de Gallo. I opted for the sea salt variety as it had the shortest list of ingredients and no added sugar, I was a happy camper!

I could have enjoyed these crunchy chips plain straight out of the bag but thought a creamy but tangy dip would pair nicely. I bought a couple avocados and tomatillos and whipped up an incredibly quick and easy dip that helps extend the avocado (which can be a bit pricey). The tomatillos and lime add a beautiful brightness to the dip while the avocado provides a smooth mouthfeel with a slight kick from the jalapeno. This dip could also be served as a sauce over grilled steak, fish or chicken or ladled over eggs or grains 🙂

Tangy Tomatillo Avocado Dip (or Sauce)


1 or 2 ripe avocados, cut into chunks (use a 2nd avocado for a creamier consistency, I used one in the photos)
4-5 fresh tomatillos, husked removed, washed (to remove stickiness) and coarsely chopped
1 jalapeno, deseeded and deveined, coarsely chopped
1 garlic clove, minced (if you really like raw garlic, increase to 2 cloves)
1/2 medium onion, coarsely chopped (any color)
Juice from 1 lime (or you could probably sub 1/2 lemon)
1 handful of fresh cilantro (about 1/4 cup)
sea salt to taste


1. Add all ingredients to a blender and puree until smooth, about 2-3 minutes. Add salt to taste and serve chilled as a dip with your favorite tortilla chips or as a sauce spooned over grilled meat, fish or eggs.

If you prefer a chunky dip, pulse the mixture instead of blending thoroughly.

Recipe Notes: For a roasted flavor, broil the tomatillos, onion and whole garlic clove on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes. Broil garlic for a couple minutes only to avoid a bitter flavor.

Going in for a dip!

Entry filed under: Gluten Free, Refined Sugar Free, Sides and Snacks, Vegan. Tags: , , , , , .

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9 Comments Add your own

  • 1. Sonia The Healthy Foodie  |  October 12, 2011 at 6:32 pm

    YUMMERS! Those tortilla chips really look incredible! And that dip! Gorgeous. I happen to have 5 avocados in my fridge… yeah, FIVE! They were on sale last week and I got a bit carried away. This sounds like a great plan to use one or two… 😉

    Oh, and no, it’s not just you. When I buy new food to try, I’m just like a kid at Christmas, I have to try it right now, sometimes, I can hardly wait until I am out of the store. More often than not, I will start tasting said item as soon as I get in my car, and if it’s good, I have a hard time stopping at just one taste.

    Yep, new foods are just the best. Oddly enough, though, I got my hands on Matcha Green Tea powder last week, and I haven’t even tried it yet. Hmmpft. That is just wrong. I am so having a green tea smoothie for breakfast tomorrow! Green tea and avocado, maybe?

    • 2. naturalnoshing  |  October 13, 2011 at 1:44 pm

      5 avocados – nice!!! I love how versatile the fruit is – sweet, savory or for breakfast, lunch, dinner,snack – LOVE!
      YES, I am THE SAME way. I think we really are twins separated at birth — I can barely wait until I get out of the store and then I can’t ever stop at just one bite!!
      I would just looooove to play with matcha green tea powder – ohh, smoothie, truffles, frosting, cake, breakfast bake – oh I can’t wait until you post something with your new buy!

      • 3. Sonia The Healthy Foodie  |  October 13, 2011 at 5:39 pm

        Oh, now you got me wanting to play with matcha! I’m thinking Green Tea and Black Beans Cake Roll…

        Thanks for the inspiration! 🙂

      • 4. naturalnoshing  |  October 15, 2011 at 10:43 am

        ahhh – YES!!!!! That sounds awesome!

  • 5. Sonia The Healthy Foodie  |  October 12, 2011 at 6:34 pm

    Oh, ps. Your pictures are getting better by the day, girlfriend! That last one there, going for a dip? AMAZING! Love it! 😀

    • 6. naturalnoshing  |  October 13, 2011 at 1:41 pm

      Really?!?!? Thank you thank you thank you!!! That makes me SO happy!

  • 8. Cara  |  October 13, 2011 at 8:53 am

    Right now I am screaming at the computer screen, “YES!!!!” Greg and I LOVE these chips. And when I say love, I mean, we went to Sprouts last week and literally bought 15 bags. I’m not even kidding you. Those will last 2 weeks, if that 🙂 I must try this dip now. I am the biggest avocado fan (I can eat guacamole everyday for lunch!) but I love the sound of the tangy tomatillo alongside it…

    • 9. naturalnoshing  |  October 13, 2011 at 1:47 pm

      YAY! I LOVE that you went to the store and bought 15 bags- I am SO impressed! You gotta stock up! I am going back this weekend and buying some more bags for “all my snacking needs” 🙂 Couldn’t you sit and eat a whole bag yourself?!? OH so addicting and SO goood!
      Avocados are by far one of my fav ingredients (esp recently!) – guac is amazing…drool…I could definitely eat it everyday!


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