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Avocado-Tomatillo Dip with Cumin Pita Chips

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

Nutrition 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

How to Make It

  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.