Makes 12 servings (about 2 1/2 tablespoons each)

1/2 pound tomatillos (about  4 - 5)
1/2 cup chopped onion
3 tablespoons chopped fresh cilantro
1 teaspoon finely chopped seeded jalapeño pepper
1/2 teaspoon kosher salt
1/4 cup reduced fat sour cream
2  ripe peeled avocados, seeded and coarsely chopped

To prepare dip, discard husks and stems from tomatillos. Place tomatillos in a small saucepan; cover with water. Bring to a boil; cook 5 minutes or until tender. Cool to room temperature. Place tomatillos, onion, cilantro, jalapeño, and 1/2 teaspoon salt in a blender or food processor, and process until smooth. Add sour cream and avocado; process until smooth. Serve with chips.