Categories: Appetizers
Ingredients
- Chips:
- 3 (6-inch) pitas, split in half horizontally
- Cooking spray
- 1 tsp cumin seeds, crushed
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- Dip:
- 1/2 lb tomatillos (about 5 large)
- 1/2 cup chopped onion
- 2 Tbsp chopped fresh cilantro
- 1 tsp finely chopped seeded jalapeño pepper
- 1/2 tsp salt
- 1/3 cup fat-free sour cream
- 2 ripe peeled avocados, seeded and coarsely chopped
Directions
-
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.