Avocado-Tomatillo Dip with Cumin Pita Chips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Tart tomatillos keep this dip a bright green and prevent the avocado from discoloring, even after a day or two in the refrigerator. Look for tomatillos in the produce section of most large supermarkets. Ingredients:
chips |
3 (6-inch) pitas, split in half horizontally |
cooking spray |
1 teaspoon cumin seeds, crushed |
1 teaspoon dried oregano |
1/2 teaspoon kosher salt |
1/2 pound tomatillos (about 5 large) |
1/2 cup chopped onion |
2 tablespoons chopped fresh cilantro |
1 teaspoon finely chopped seeded jalapeño pepper |
1/2 teaspoon salt |
1/3 cup fat-free sour cream |
2 ripe peeled avocados, seeded and coarsely chopped |
Directions:
1. Preheat oven to 375°.
2. To prepare chips, coat rough side of each pita half with cooking spray; sprinkle pita halves evenly with cumin seeds, oregano, and 1/2 teaspoon kosher salt. Cut each pita half into 8 wedges; arrange wedges in a single layer on baking sheets. Bake at 375° for 15 minutes or until golden brown.
3. 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.
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