Green Goddess “Guacamole” with Cumin Crisps

(from Lucianolinda’s recipe box)

Source: Southern Living- Liz Barclay, Annapolis, Maryland

Categories: Dips- Spreads- Salsa

Ingredients

  • 2 (15 oz.) cans asparagus spears, drained
  • 4 plum tomatoes, seeded and chopped
  • 2 green onions, chopped
  • 1/4 cup mayonnaise
  • 2 garlic cloves, minced
  • 1/2 tsp. chili powder
  • 1/4 tsp. salt
  • 1/4 tsp. ground red pepper
  • Cumin Crisps:
  • 6 Tbsp. butter or margarine, melted
  • 1 tsp. ground cumin
  • 1/2 tsp. lemon pepper
  • 1 (7 oz.) pkg. mini pita rounds, split

Directions

  1. Process asparagus in a food processor until smooth, stopping once to scrape down sides. Stir in tomatoes and next3 6 ingredients. Cover and chill 30 minutes. Serve with Cumin Crisps.

  2. Cumin Crisps:

  3. Stir together melted butter, cumin, and lemon pepper.
  4. Cut split pitas into wedges, and brush with butter mixture. Arrange wedges on an aluminum foil-lined baking sheet.
  5. Bake wedges at 375 degrees for 15 minutes or until crisp.

  6. Regular pita bread may be used -cut into wedges for this recipe.

  7. makes about 3 cups

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