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Makes about 4 cups


• 1 pound tomatillos, husked, rinsed and quartered
• 1 ripe avocado, pitted and peeled
• 1/2 cup grated Cabot Chipotle Cheddar
• 1/2 cup loosely packed fresh cilantro leaves, chopped
• 1/3 cup Cabot Sour Cream
• 5 garlic cloves, minced
• 3 tablespoons fresh lime juice
• 1/2 teaspoon salt


1. In food processor, pulse tomatillos until almost smooth; set aside.

2. In medium bowl, thoroughly mash avocado with fork. Add remaining ingredients and reserved tomatillo puree; mix together well. Cover and refrigerate if not serving immediately.

Nutrition Analysis
Calories 58 , Total Fat 4G , Saturated Fat 2g , Sodium 100mg , Carbohydrates 4g , Dietary Fiber 1g , Protein 2g , Calcium 30mg 


Recipe from Cabot Creamery Cooperative
Recipe courtesy of Chef Jon Ashton


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