Avocado-Tomatillo Dip with Cumin Pita Chips

Vegetarian
Health score
7%
Avocado-Tomatillo Dip with Cumin Pita Chips
45 min.
12
69kcal

Suggestions


If you're looking for a healthy, vibrant appetizer that’s perfect for entertaining, look no further than this delightful Avocado-Tomatillo Dip with Cumin Pita Chips. Combining the creamy goodness of ripe avocados with the zesty tang of tomatillos and a hint of spice from jalapeños, this dip is not only packed with flavor but is also vegetarian and guilt-free at just 69 calories per serving. It’s the perfect blend of richness and brightness, making it an ideal starter for any gathering or a refreshing snack at home.

The homemade cumin pita chips add a crunchy texture that perfectly complements the creamy dip. Infused with fragrant spices, these chips elevate the experience and are far healthier than store-bought options. The process is incredibly simple and can be completed in just 45 minutes, allowing you to whip up a delicious dish even on a busy day.

Whether you're hosting a party, looking for a tasty snack, or serving appetizers before dinner, this Avocado-Tomatillo Dip with Cumin Pita Chips is sure to impress your guests. So grab your food processor and baking sheet, and get ready to delight in a burst of flavors that will take your taste buds on a culinary journey!

Ingredients

  •  avocados ripe peeled seeded coarsely chopped
  • teaspoon cumin seeds crushed
  • tablespoons cilantro leaves fresh chopped
  • teaspoon jalapeno seeded finely chopped
  • 0.5 teaspoon kosher salt 
  • 0.5 cup onion chopped
  • teaspoon oregano dried
  • 6-inch pitas split ()
  • 0.5 teaspoon salt 
  • 0.3 cup cup heavy whipping cream fat-free sour
  • 0.5 pound tomatillos ( 5 large)

Equipment

  • food processor
  • baking sheet
  • sauce pan
  • oven
  • blender

Directions

  1. Preheat oven to 37
  2. 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.
  3. Cut each pita half into 8 wedges; arrange wedges in a single layer on baking sheets.
  4. Bake at 375 for 15 minutes or until golden brown.
  5. To prepare dip, discard husks and stems from tomatillos.
  6. Place tomatillos in a small saucepan; cover with water. Bring to a boil; cook 5 minutes or until tender. Cool to room temperature.
  7. Place tomatillos, onion, cilantro, jalapeo, and 1/2 teaspoon salt in a blender or food processor, and process until smooth.
  8. Add sour cream and avocado; process until smooth.
  9. Serve with chips.

Nutrition Facts

Calories69kcal
Protein6.37%
Fat62%
Carbs31.63%

Properties

Glycemic Index
19.83
Glycemic Load
0.52
Inflammation Score
-4
Nutrition Score
4.2460870198582%

Flavonoids

Cyanidin
0.11mg
Epicatechin
0.12mg
Epigallocatechin 3-gallate
0.05mg
Luteolin
0.01mg
Isorhamnetin
0.33mg
Kaempferol
0.04mg
Quercetin
1.41mg

Nutrients percent of daily need

Calories:68.93kcal
3.45%
Fat:5.17g
7.96%
Saturated Fat:0.75g
4.68%
Carbohydrates:5.94g
1.98%
Net Carbohydrates:3.11g
1.13%
Sugar:1.3g
1.44%
Cholesterol:0.57mg
0.19%
Sodium:207.3mg
9.01%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.2g
2.39%
Fiber:2.82g
11.3%
Vitamin K:10.3µg
9.81%
Vitamin C:6.58mg
7.98%
Folate:31.05µg
7.76%
Potassium:237.9mg
6.8%
Vitamin B6:0.11mg
5.52%
Vitamin E:0.82mg
5.46%
Manganese:0.1mg
5.07%
Vitamin B5:0.51mg
5.06%
Vitamin B3:0.97mg
4.86%
Copper:0.09mg
4.28%
Magnesium:16.01mg
4%
Vitamin B2:0.06mg
3.74%
Phosphorus:34.25mg
3.43%
Iron:0.49mg
2.75%
Vitamin B1:0.04mg
2.57%
Zinc:0.32mg
2.1%
Vitamin A:100.82IU
2.02%
Calcium:19.51mg
1.95%
Source:My Recipes