Roasted Tomatillo & Garlic Dip

This carb-free summer dip is delicious with crudité. or as a sauce for roasted chicken or white fish.


You will need:
8 tomatillos, peeled and sliced in half
4 cherry tomatoes, sliced in half
4 cloves garlic, peeled
salt and pepper
4 tablespoons olive oil
2 tablespoons red wine vinegar
  1. Preheat oven to 400°F.
  2. Place tomatillos, tomatoes, and garlic in an oven-proof dish, and toss well with salt, pepper, and oil.
  3. Roast in the oven until golden, about 20 minutes.
  4. Cool and place in a blender with vinegar, and pulse until you have a chunky dip.
  5. Season to taste and serve.

Photography by
Paul “Sweet Paul” Lowe