Tomatillo-Avocado Dip

• 1 pound tomatillos, husked
• 1 avocado, pitted, peeled
• 1 cup loosely packed cilantro leaves
• 1/3 cup sour cream
• 5 garlic cloves
• 3 tablespoons fresh lime juice
• 1 1/2 medium jalape&;ntilde;o chilies, stemmed, seeded, chopped

1. Cook tomatillos in large pot of boiling water until soft but still whole, about 3 minutes.
2. Drain.
3. Place tomatillos in large bowl and refrigerate until cold, about 1 hour.
4. Place tomatillos in blender.
5. Add remaining ingredients.
6. Blend until smooth.
7. Transfer dip to bowl.
8. Cover with plastic and refrigerate until cold.
9. (Can be prepared 6 hours ahead.)

avocado, cilantro, sour cream, garlic, lime juice, jalapentildeo chilies

Taken from www.epicurious.com/recipes/food/views/tomatillo-avocado-dip-4089 (may not work)