s AVOCADO-TOMATILLO DIP WITH CUMIN PITA CHIPS ***
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s AVOCADO-TOMATILLO DIP WITH CUMIN PITA CHIPS ***
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Ingredients
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Instructions Instructions: *** 6-10-06 chris made this for family dinner, very good *** Tart tomatillos keep this dip a bright green and prevent the avocado from discoloring, even after a day or two in the refrigerator. Look for tomatillos in the produce section of most large supermarkets. 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 jalape±o pepper 1/2 teaspoon salt 1/3 cup fat-free sour cream 2 ripe peeled avocados, seeded and coarsely chopped 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, jalape±o, 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 (serving size: about 2 1/2 tablespoons dip and 4 chips) NUTRITION PER SERVING CALORIES 106(42% from fat); FAT 5g (sat 0.7g,mono 2.9g,poly 0.8g); PROTEIN 2.6g; CHOLESTEROL 1mg; CALCIUM 33mg; SODIUM 266mg; FIBER 2.8g; IRON 0.9mg; CARBOHYDRATE 13.9g Maureen Callahan Cooking Light, JANUARY 2006 Notes: ********** RECIPE ENDS ******** This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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