Avocado-Tomatillo Dip with Cumin Pita 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.

Yield: 12 servings (serving size: about 2 1/2 tablespoons dip and 4 chips)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 106
  • Calories from fat: 42%
  • Fat: 5g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 2.6g
  • Carbohydrate: 13.9g
  • Fiber: 2.8g
  • Cholesterol: 1mg
  • Iron: 0.9mg
  • Sodium: 266mg
  • Calcium: 33mg

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

Preparation

  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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