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.
3 (6-inch) pitas, split in half horizontally
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
How to Make It
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.
Just a mild tangy flavor is there. I'm going to try and freeze some for later, as recommended by a previous reviewer. Thought it needed extra salt (probably at least double). I probably also went a little heavy on cilantro. Was good with tortilla chips.
I've made this many times since it was first published, and it's become my go-to potluck recipe. It can sit out on the buffet for quite a while and still look look appealing.
I usually make a double batch and freeze half... perfect one-two punch for New Year's Eve and then the Superbowl!
This was amazing. I made it for our Superbowl party and it was a huge hit. I was a little wary of making it too far in advance as I was afraid the avocados would start to discolor. But just as the note said, the tomatillos kept that from happening and the dip remained a beautiful green the whole time. I will absolutely make this again and again!
This was really good! I don't know if the pita chips were worth the effort, though, since this dip was just as good with blue corn tortilla chips. I will add more cilantro next time. And there will definitely be another time!
this dip is so easy, fresh, and a good break from the norm, without being too wild for picky eaters! it stays a perfect shade of green for several days in the fridge, and the recipe makes enough for a crowd. i love it!
I found it pretty dull. I added lime juice to make it edible. I would've given in a lower rating but it was very cool that it didn't turn brown in the fridge! Maybe I'll throw tomatillos in my guacomole from now on. My tomatillos had a lot of water in them so I squeezed them a bit before adding them to the dip. Are you supposed to deseed them first and just add the meat or toss all the juices in?
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