Avocado Cilantro Dip and Baked Pita Chips

Guacamole is one of my favorite dips and I was beginning to have it in dangerous amounts, from putting it in my grilled cheese to having some with pita chips while watching my favorite sitcoms. So I decided to look for a healthier alternative for munchies and I came across this great avocado dip made with Greek yogurt. It uses lesser avocado than guacamole (and you can lessen it even further than what is given in the recipe below), and it takes a lot less mashing, and can be just made in one bowl (though feel free to use a blender as you would get a dip with better consistency). I really like the freshness of the avocado, yogurt and lime juice, when combined with the sharp taste of cumin and cayenne pepper. I did not use any jalapenos, but I would do so the next time, just because I like that extra kick. To make things healthier, make your own pita chips at home and enjoy a guilt-free snack while watching your next movie!

avocadodip_opt

 

Recipe adapted from Two Peas and their Pod

INGREDIENTS

Avocado Cilantro Dip

  • 1 and 1/4 cups plain fat-free Greek yogurt (I used Chobani)
  • 3 ripe avocados, peeled and seeded
  • 2 cloves garlic, minced
  • 4 tablespoons chopped fresh cilantro
  • 1 tablespoon finely chopped seeded jalapeño pepper (optional)
  • 3 tablespoons fresh lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • Salt and ground black pepper, to taste

Pita Chips

  • 6 pita bread pockets
  • 1/2 cup olive oil
  • 1 teaspoon black pepper
  • 1 teaspoon oregano
  • 1 teaspoon dried basil
  • 1 teaspoon cayenne pepper
  • Salt, to taste

DIRECTIONS

  1. Place the yogurt, avocados, garlic, cilantro, jalapeño, lime juice, and cumin in a blender or food processor. Mix until smooth. Season with salt and pepper, to taste.
  2. For the pita chips, reheat oven to 400 degrees F (200 degrees C).
  3. Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet.
  4. In a small bowl, combine the oil, pepper, salt, basil, pepper and oregano. Brush each triangle with oil mixture.
  5. Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily! Take out and place on a wire rack until they cool down and are nice and crispy. If you like softer pita chips, put in the oven for a lesser time and no need to cool on the wire rack.

Pita chips baking in the oven

So what are you (relatively healthy) favorite snacks? And may I have the recipe? 🙂

 

 

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