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Avocado-Tomatillo Dip with Cumin Pita Chips
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| 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 jalapeno pepper 1/2 teaspoon salt 1/2 cup sour cream 2 ripe peeled avocados, seeded and coarsely chopped |
| Directions: 1. Preheat oven to 375 degrees. 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 later on baking sheets. Back at 375 degrees 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 mintues or until tender. Cool to room temperature. Place tomatillos, onion, cilantro, jalapeno, 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. Yield: 12 servings. |
| Source: Cooking Light, Jan/Feb 2006 |