This vibrant Potato Dip is actually a chunky salsa verde that pairs beautifully with crispy potato skins or tortilla chips. The base of roasted or boiled potatoes provides a creamy texture that balances the bright acidity of fresh tomatillos and lime juice. It is packed with heat from jalape&# 195;±o peppers and aromatic depth from garlic, onion, and fresh tarragon. This versatile condiment works equally well as an appetizer dip or a topping for grilled meats. The combination of sweet sugar, salty cumin-free spice, and fresh cilantro creates a complex flavor profile that is both refreshing and satisfying. It is an easy, make-ahead dish that allows the flavors to meld together for maximum impact, making it a crowd-pleaser for casual gatherings or weeknight snacks.
Potato Dip
Description
This vibrant Potato Dip is actually a chunky salsa verde that pairs beautifully with crispy potato skins or tortilla chips. The base of roasted or boiled potatoes provides a creamy texture that balances the bright acidity of fresh tomatillos and lime juice. It is packed with heat from jalape&# 195;±o peppers and aromatic depth from garlic, onion, and fresh tarragon. This versatile condiment works equally well as an appetizer dip or a topping for grilled meats. The combination of sweet sugar, salty cumin-free spice, and fresh cilantro creates a complex flavor profile that is both refreshing and satisfying. It is an easy, make-ahead dish that allows the flavors to meld together for maximum impact, making it a crowd-pleaser for casual gatherings or weeknight snacks.Ingredients
Directions
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Prepare the tomatillos by removing their papery husks and rinsing them thoroughly under cold water to remove sticky residue.
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Slice the tomatillos in half and place them cut-side down on a baking sheet. Roast under a broiler for 10-15 minutes until lightly charred and soft, or boil until tender.
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While tomatillos cook, wear gloves and slice the jalapeño peppers in half, carefully scraping out the seeds and ribs with a spoon to control the heat level.
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Combine the roasted tomatillos, chopped jalapeños, chopped yellow onion, and minced garlic in a food processor or blender.
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Pulse the mixture until it reaches a coarse, chunky consistency, being careful not to over-process into a smooth puree.
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Transfer the salsa mixture to a large mixing bowl.
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Stir in the fresh lime juice, olive oil, sugar, salt, black pepper, fresh chopped tarragon, dried crushed tarragon, and fresh chopped cilantro.
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Taste and adjust seasoning with more salt or lime juice if desired.
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Let the dip sit at room temperature for 15 minutes to allow flavors to meld, or chill in the refrigerator for up to 2 hours.
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Serve immediately with tortilla chips, potato skins, celery sticks, or sliced cheese.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 120.8kcal
- % Daily Value *
- Total Fat 8.1g13%
- Saturated Fat 1.2g6%
- Cholesterol 0.0mg0%
- Sodium 2443.0mg102%
- Total Carbohydrate 12.2g5%
- Dietary Fiber 3.1g13%
- Sugars 7.9g
- Protein 1.8g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
