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


Read my Summer 2017 Issue:


SERVES 8

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.

TIP:

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This carb-free summer dip is delicious with crudité. or as a sauce for roasted chicken or white fish.
Photography by Paul "Sweet Paul" Lowe

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