I was going to blog about my pasta-of-the-week this week. It was good, and you deserve to hear about it. And you will. But when I make something that is so good, and so easy (assuming you live in a place where canned tomatillos are readily available. I don’t), it really can’t wait. I need to tell you about this dip now.
This dip is one of the many recipes I tried, then swooned, then scarfed down in its entirety while I was in Texas. My dad made it, and it was everything I like: spicy, creamy, tart, and tasted incredible on a Frito. The perfect dip.
The main ingredient in this dip are tomatillos. Tomatillos are in the tomato family but taste very tart, almost like a green apple. They are surrounded by an inedible husk that you must get rid of before cooking with them, or you can be like me, and buy canned tomatillos.
Tomatillos are fairly easy to find in the Southwest, being a staple in Mexican cuisine. However, as I found out this week, they are not so easy to find in Boston. Even the canned variety! I looked in four different grocery stores across Boston and Cambridge before I found them at Whole Foods in the Latin America aisle. I almost gave up. I’m so glad I didn’t.
Lets make dip!
This dish can be made entirely in the blender. You throw the ingredients in, blend away, and you have a dip. The minimal prep work included washing and stemming an entire bunch of cilantro, and removing the seeds and veins of a couple of fresh jalapenos. I remove the veins and seeds from jalapenos by cutting off the stem, then cutting the jalapeno in half lengthwise. Then I take a spoon and scrape out the insides. Then I wash my hands really well because if you get jalapeno juice in your eye you’ll never be the same. The rest comes ready to be blended!
In the blender I combined 1 bunch of cilantro, stemmed; 5 small jalapenos, seeded and with the veins removed (you can use much less if you want. These were tiny jalepenos so I used 5, but I still thought it could have been spicier); 2 cups of sour cream, 1/4 cup of mayonnaise, 1 package of Hidden Valley Ranch mix (the recipe calls for the “Fiesta! mix,” and if you’re lucky enough to find that in your grocery store, meaning you live south of the Mason Dixon, by all means, Fiesta! away), then 28 ounces of canned whole tomatillos, drained.
I would recommend putting the cilantro in last, because we had to stop frequently to make sure the wet stuff got down to the blade so it would all combine. We blended this until the dip was creamy and smooth, with lovely green specks of cilantro and jalapenos.
I can’t say enough how delicious this is. It’s tangy and tart with just the slightest hint of jalepeno heat. Hint. Jalapeno. Heat. Awesome Alliterations Abound!
Cinco de Mayo is coming up, and this would be the perfect appetizer. Oh. And serve with Fritos. Please. Just trust me here. Fritos Scoops are the only way.
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Here’s the recipe:
Creamy Tomatillo Dip
28 ounces of canned Whole Tomatillos, drained
16 ounces (two cups) sour cream
1 package of Hidden Valley Ranch mix (use the Fiesta kind if you can find it!)
1/4 cup Mayonnaise
4-5 jalapenos with the seeds and veins removed
1 bunch cilantro, stemmed
In a blender, add sour cream, mayonnaise, Ranch dip mix, tomatillos, and finally the jalepenos and cilantro. Blend until smooth.
If you have the time and the will power, let this refridgerate over night so it can set up an the flavors can meld. If not, serve immediately with Fritos.
Dip, Crunch, Swoon, Repeat.