Such A Smooth Operator:
It's going to be a beautiful weekend -- the sun will be shining, the temperature is supposed to be nearly 70, and green is popping up all around. I feel like something spicy and vibrant!

Tomatillo-Avocado Dip
1 lb. tomatillos, husked
1 avocado, pitted & peeled
1 cup loosely packed fresh cilantro leaves
1/3 cup sour cream
5 garlic cloves
3 tablespoons fresh lime juice
1 1/2 medium jalapeno chilies, stemmed, seeded & chopped

Cook tomatillos in large pot of boiling water until soft but still whole (about 3 minutes). Drain. Place tomatillos in large bowl and chill until cold (about 1 hour). Place tomatillos in blender. Add remaining ingredients. Blend until smooth. Transfer dip to bowl. Cover with plastic and refrigerate until cold. (Dip can be prepared 6 hours ahead.)

Great dip or you can use it as a topping for burritos and enchiladas!