Avocado-Tomatillo Dip with Cumin Pita Chips

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.

Yield: 12 servings (serving size: about 2 1/2 tablespoons dip and 4 chips)

Ingredients

• 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 jalapeño pepper
• 1/2  teaspoon  salt
• 1/3  cup  fat-free sour cream
• 2  ripe peeled avocados, seeded and coarsely chopped

Preparation

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.

Nutritional Information

Calories:

106 (42% from fat)

Fat:

5g (sat 0.7g,mono 2.9g,poly 0.8g)

Protein:

2.6g

Carbohydrate:

13.9g

Fiber:

2.8g

Cholesterol:

1mg

Iron:

0.9mg

Sodium:

266mg

Calcium:

33mg