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–+ servings

Chimi-Verde Dip

A bowl of chimi-verde dip with mini naan chips alongside.
Tomatillos, fresh herbs, & avocado are blended together in this silky-smooth, spicy dip recipe courtesy of Top Chef All-Star Marcel Vigneron.
Marcel Vigneron
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Servings: 1 ¼ cups
Course: Appetizer
Cuisine: Mexican
Prep Time 5 minutes
Total Time 5 minutes

Ingredients
  

  • 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
  • ¼ cup cilantro pre washed and loosely packed
  • ½ cup parsley pre washed and loosely packed
  • 1 tablespoon lime juice
  • 1 teaspoon cumin ground
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon salt

Method
 

  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 ½ 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.

Notes

Recipe from Marcel Vigneron for Stonefire Authentic Flatbreads

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