Avocado-Tomatillo Dip with Cumin Pita Chips

Avocado-Tomatillo Dip with Cumin Pita Chips Recipe
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.


12 servings (serving size: about 2 1/2 tablespoons dip and 4 chips)

Recipe from

Cooking Light

Nutritional Information

Calories 106
Caloriesfromfat 42 %
Fat 5 g
Satfat 0.7 g
Monofat 2.9 g
Polyfat 0.8 g
Protein 2.6 g
Carbohydrate 13.9 g
Fiber 2.8 g
Cholesterol 1 mg
Iron 0.9 mg
Sodium 266 mg
Calcium 33 mg


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


Preheat oven to 375°.

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.

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.

Maureen Callahan,

Cooking Light

January 2006
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