One of the projects I did for Witch Craft was “Freaky Finger Food,” which you’ll have to buy the book (or search my Flickr) to learn more about. Well, I will tell you it has to do with dips! And vegetables made to look like fingers ooooooh. Anyway, I went through a chip-and-dip phase when I was younger. No, not really the eating part, but rather, finding chip-and-dip containers that were clever or cute or silly. I had a swimming pool one that I was particularly fond of and was just grateful that the wonderful English language allowed for “chip-and-dip” in the first place. But I digress…

I’ll be gradually unveiling some of my own dip recipes here that will add some pizzazz to your Halloween festivities, though they will do the trick all year round. For this Spicy Tomatillo Guacamole, I ventured into unknown vegetable land, having never cooked with tomatillos before. My aunt Adele (who I used to help with craft shows growing up!) is known for her culinary skills in making chilis and salsas. She introduced me to tomatillos in the latter just the other week and I was hooked. After the jump, Spicy Tomatillo Guacamole.

Spicy Tomatillo Guacamole

2 avocados
2 tomatillos, husks removed and diced (about 1/2 cup + 2 tbsp)
1/2 cup plum or cherry tomatoes, diced
2 cloves garlic, minced
2 green onions, finely chopped
1 1/2 tbsp lime juice
1/2 tsp salt
1/4 tsp cayenne pepper

In a medium-sized bowl, mash up avocado insides. Add the rest of ingredients and mix thoroughly. Adjust the cayenne till you hit your heat factor preference. The above gives it a kick, but not a kill-you-kick. Serve with chips, of course.