Irresistible Tex-Mex Green Dip

Whether you're a Tex-Mex junkie or just a casual fan, chances are you can't help but to drool when the server brings out a big basket of warm chips, salsa, and green dip.

Honestly, some days, I can barely eat my meal because of all of the chips and dip I've pigged out on. In South Texas, you'd be hard pressed to find a Tex-Mex restaurant that doesn't serve the creamy, cool green deliciousness. The big chains like Casa Olé and Ninfa's even have it.

I never seem to get enough of the stuff, so I set out to recreate my favorite version at home. Home. Where I can have my own bowl. And I can double dip!

There are many versions that I found online at various copycat recipe sites, but after much experimentation (what a painful task!) I finally came up with a version that is just right. My version makes a really big batch, so have lots of chips on hand!

Ingredients

3 cups fresh tomatillos, quartered
2 cups chicken stock
4 avocados
1 1/2 cups sour cream
3 large garlic cloves
2 teaspoons salt
1 cup canned diced green chilies
1 tablespoon lime juice
3 ounces cream cheese
4 sprigs fresh cilantro or more to taste

Simmer tomatillos in chicken stock until tender. Strain 2 cups of tomatillos and reserve stock.

Blend all ingredients except stock until smooth.

I have to blend in two batches then stir them up.

As you can see, I add a bit more cilantro. Do what makes you happy!
Use reserved stock to thin to desired consistency.

Chill well before serving.

It's a cinch to make, and it stores well in the fridge for several days, so I hope you make some to share. Or not! That will be our little secret. If you like a bit more kick, try adding a fresh jalapeño to the mix. Make it your own!

Keep lovin', and keep cookin'!