2 points
Chips:
3 (6-inch) pitas, split in half horizontally
Cooking spray
1 teaspoon cumin
1 teaspoon dried oregano
1 tsp garlic powder
1/2 teaspoon salt
Dip:
1/2 pound tomatillos (about 5 large)
1/2 cup chopped onion
2 tablespoons chopped fresh cilantro
1 finely chopped partially seeded jalapeño pepper
1/2 teaspoon salt
1/3 cup fat-free sour cream
2 ripe peeled avocados chopped
Preheat oven to 375°.
To prepare chips, coat rough side of each pita half with cooking spray; sprinkle pita halves evenly with cumin, oregano, garlic and 1/2 teaspoon 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.
Yield: 12 servings (serving size: about 2 1/2 tablespoons dip and 4 chips)
- Calories: 106
- Fat: 5g
- Fiber: 2.8g