Roasted Tomatillo-Avocado Dip with Crudités

Ingredients

• 1 pound, husked and halved tomatillos
• 2 jalapeños
• 3 cloves, unpeeled garlic
• 2 ripe avocados
• 3 tablespoons lime juice
• 1/2 cup fresh cilantro
• 1/4 cup, finely chopped white onion
• 1 tablespoon avocado oil
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 3, cut into sticks carrots
• 4 stalks, cut into sticks celery
• 2, cut into strips red bell pepper
• 8, halved radishes
• 1, cut into sticks cucumber

Instructions

1. 1

   Set a cast-iron skillet or broiler over high heat. Char tomatillos, jalapeños, and garlic, turning often, until blackened in spots, 10-12 minutes.

2. 2

   Peel the garlic and stem the jalapeños (remove seeds for less heat).

3. 3

   Blend charred tomatillos, jalapeños, garlic, avocado flesh, lime juice, cilantro, cumin, and salt until mostly smooth with some texture.

4. 4

   Stir in chopped white onion by hand and adjust salt and lime to taste.

5. 5

   Chill 20 minutes to let flavors meld.

6. 6

   Arrange carrots, celery, bell pepper, radishes, and cucumber around the dip and serve.

7. 7

   For extra depth, drizzle the finished dip with avocado oil and top with extra cilantro.