Avocado-Tomatillo Dip with Cumin Pita Chips
Avocado-Tomatillo Dip with Cumin Pita Chips
Rated 5.0 stars by 1 users
Servings
12
Calories
106
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.
Organic Way
Ingredients
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Chips:
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3 (6-inch) pitas, split in half horizontally
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Cooking spray
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1 teaspoon cumin seeds, crushed
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1 teaspoon dried oregano
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½ teaspoon kosher salt
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Dip:
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½ pound tomatillos (about 5 large)
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½ cup chopped onion
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2 tablespoons chopped fresh cilantro
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1 teaspoon finely chopped seeded jalapeño pepper
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½ teaspoon salt
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⅓ cup fat-free sour cream
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2 ripe peeled avocados, seeded and coarsely chopped
Directions
Step 1
Preheat oven to 375°.
Step 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.
Step 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.
Nutrition
Nutrition
- per serving
- Calories
- 106
- Fat
- 5 grams
- Saturated Fat
- 0.7 grams
- Mono fat
- 2.9 grams
- Poly fat
- 0.8 grams
- Protein
- 2.6 grams
- Carbs
- 13.9 grams
- Fiber
- 2.8 grams
- Cholesterol
- 1 milligrams
- Iron
- 0.9 milligrams
- Sodium
- 266 milligrams
- Calcium
- 33 milligrams