1 pound tomatillos, husked, rinsed and quartered
1 ripe avocado, pitted and peeled
2 ounces Cabot Chipotle Cheddar, grated (about ½ cup)
½ cup loosely packed fresh cilantro leaves, chopped
⅓ cup Cabot Sour Cream
5 garlic cloves, minced
3 tablespoons fresh lime juice
½ teaspoon salt
In food processor, pulse tomatillos until almost smooth; set aside.
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.
Recipe courtesy of Chef Jon Ashton.