Avocado-Tomatillo Dip with Cumin Pita ChipsTart tomatillos keep this dip a bright green and prevent the avocado from discoloring, even after a day or two in the refrigerator. Tomatillos look like green tomatoes in a thin husk and can be found in most supermarket produce aisles. Can’t find fresh tomatillos? Look for them in the canned vegetable aisle and skip the cooking step of the dip preparation.
Saturated fat: 0.7g
Monounsaturated fat: 2.9g
Polyunsaturated fat: 0.8g
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• 3 (6-inch) pitas, split in half horizontally into 2 circles
• Cooking spray
• 1 teaspoon cumin seeds, crushed
• 1 teaspoon dried oregano
• ½ teaspoon kosher salt
• ½ pound tomatillos (about 5 large)
• ½ cup chopped onion
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon finely chopped seeded jalapeño pepper
• ½ teaspoon salt
• 1/3 cup fat-free sour cream
• 2 ripe peeled avocados, seeded and coarsely chopped
To prepare chips: Preheat oven to 375°. Coat rough side of each pita half with cooking spray; sprinkle pita halves evenly with cumin seeds, oregano, and ½ 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 ½ teaspoon salt in a blender or food processor, and process until smooth. Add sour cream and avocado; process until smooth. Serve with chips.
Servings: 12 (about 1½ tablespoons of dip and 4 chips each)
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