Rating: 4.5 stars
12 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 9

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.

Maureen Callahan
Recipe by Cooking Light January 2006

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

106 calories; calories from fat 42%; fat 5g; saturated fat 0.7g; mono fat 2.9g; poly fat 0.8g; protein 2.6g; carbohydrates 13.9g; fiber 2.8g; cholesterol 1mg; iron 0.9mg; sodium 266mg; calcium 33mg.
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