clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A bowl of chimi-verde dip with mini naan chips alongside.

Chimi-Verde Dip

  • Author: Marcel Vigneron
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 1/4 cups 1x
  • Category: Appetizer
  • Method: Food Processor
  • Cuisine: Mexican


Tomatillos, fresh herbs, & avocado are blended together in this silky-smooth, spicy dip recipe courtesy of Top Chef All-Star Marcel Vigneron.


Units Scale
  • 1 package Original or Tandoori Spice Naan Crisps
  • 8 oz (3-4) tomatillos, husked
  • 1 garlic clove, peeled and chopped
  • 2 serrano (use one if you like it less hot)
  • 1 avocado
  • 1/4 cup cilantro, pre washed and loosely packed
  • 1/2 cup parsley, pre washed and loosely packed
  • 1 tbsp lime juice
  • 1 tsp cumin, ground
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt


  1. Blanch tomatillos in boiling water for 5 minutes then shock in an ice bath. Remove tomatillos from ice bath once cooled.
  2. In a blender or food processor, combine the tomatillos, garlic, serrano, cilantro, parsley, lime juice, cumin, extra virgin olive oil, salt, and 1/2 cup of water and process to a coarse purée.
  3. Add avocado and pulse until nearly smooth. Pour into a bowl and enjoy with Original or Tandori Spice Naan Crisps.


Recipe from Marcel Vigneron for Stonefire Authentic Flatbreads


  • Serving Size:
  • Calories: 136
  • Sugar: 1.7 g
  • Sodium: 590.5 mg
  • Fat: 12.8 g
  • Saturated Fat: 1.8 g
  • Carbohydrates: 6.4 g
  • Fiber: 3.4 g
  • Protein: 1.4 g
  • Cholesterol: 0 mg

Keywords: avocado dip, serrano peppers, tomatillos

Recipe Card powered byTasty Recipes