3 medium avocados
1 (32 ounce) can green tomatillos
2 cloves garlic
1 large jalapeno pepper (fresh, not pickled)
2 sprigs fresh cilantro
2 teaspoons salt
1 (8 ounce) container sour cream
1 teaspoon fajita seasoning
1 cup water or as needed during blending
Combine all ingredients on high in blender until smooth, adding water as necessary to thin down mix so that it blends smoothly in blender. Place in refrigerator for 4 hours.
Serve in dip bowls.
Makes 48 ounces.
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