Avocado-Tomatillo Dip with Cumin Pita Chips

Avocado-Tomatillo Dip with Cumin Pita Chips
Photo by www.myrecipes.com

Ingredients

  • 1 teaspoon dried oregano
  • 1 teaspoon finely chopped seeded jalapeño pepper
  • Chips:
  • 1/3 cup fat-free sour cream
  • 1 teaspoon cumin seeds, crushed
  • ½ teaspoon kosher salt
  • 2 ripe peeled avocados, seeded and coarsely chopped
  • + 18 more ingredients
    • 1 teaspoon dried oregano
    • 3 (6-inch) pitas, split in half horizontally
    • 1 teaspoon finely chopped seeded jalapeño pepper
    • Dip:
    • 1/3 cup fat-free sour cream
    • 2 ripe peeled avocados, seeded and coarsely chopped
    • Cooking spray
    • 3 (6-inch) pitas, split in half horizontally
    • 2 tablespoons chopped fresh cilantro
    • Dip:
    • Cooking spray
    • ½ pound tomatillos (about 5 large)
    • 2 tablespoons chopped fresh cilantro
    • ½ cup chopped onion
    • ½ teaspoon salt
    • ½ pound tomatillos (about 5 large)
    • ½ teaspoon salt
    • ½ cup chopped onion

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 un...

View full recipe at My Recipes

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