Jun 212016

This creamy salsa verde dip is a new one in our household. It’s a bit hot. I mean spicy hot. The jalapeno makes it that way. If you don’t like hot then consider adding cilantro/dhania.

Try this dip with tortilla chips, breakfast crunchy wraps, scrambled eggs and as a dip for saltine crackers. You might just surprise yourself.

WPS Food Video: How to make a Creamy Salsa Verde dip.


  • 3 medimum sized Tomatillo, chopped. (Mexican husk green tomato)
  • 1/4 Onion, chopped
  • 1/4 cup Parsley
  • 1 Jalapeno, diced
  • Juice of 1 Lemon
  • salt to taste


  1. Prepare all the ingredients.
  2. In a skillet, cook the chopped tomatillo until soft. Set aside and cool.
  3. In a blender, add the cooked tomatillo, onion, parsley, jalapeno, lemon and salt and pulse.
  4. Mix all the ingredients until smooth.
  5. Pour into a small jug. Scrumplicious! Enjoy!


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