East-Meets-West Guacamole with Spicy Pita Crisps

East-Meets-West Guacamole with Spicy Pita Crisps

Serves 24 (makes 3 cups dip and 48 crisps)
The classic Southwestern avocado dip takes on an Eastern slant with the addition of water chestnuts, five spice powder and hot sesame chile oil and served with Spicy Pita Chips for dipping.
  • Guacamole
  • 3 medium ripe Haas avocados
  • 1/2 red onion, diced
  • 1/2 cup water chestnuts, diced
  • 2 cloves garlic, finely chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon five spice powder
  • 1/2 teaspoon hot sesame chile oil
  • 2 tablespoons fresh cilantro leaves, finely chopped
  • 3 tablespoons lime juice
  • 1/4 teaspoon fine sea salt
  • 4 green onions, thinly sliced
  • 8 fresh cilantro sprigs
  • Spicy Pita Crisps
  • 1 package pita bread, (6-count)
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon five spice powder
  • 1 tablespoon garlic powder
  • 3 tablespoons black sesame seeds
  • 1/4 teaspoon fine sea salt
  • Canola or olive spray oil
You must be signed in to use shopping lists. Sign in or create account
Roughly mash avocado while mixing in red onion, water chestnuts, lime juice, minced cilantro, garlic, cumin, five spice, oil and salt, making a coarse, thick and creamy mixture. Set aside while preparing crisps.

Preheat the oven to 350°F. Slice each pita bread into 8 wedges (like a pie). Gently separate each wedge by pulling it apart three-fourths of the way. Combine cumin, paprika, five spice, garlic powder, sesame seeds and salt in a small bowl. Spray each pita crisp lightly with oil. Immediately sprinkle with spice mixture to coat lightly. Transfer to a baking sheet. Bake 10 minutes or until golden brown and crispy. Be careful not to burn spices or they will be bitter. Let cool slightly and transfer to a platter.

Garnish guacamole with cilantro sprigs and sliced green onions. Serve chilled or at room temperature with pita crisps. Pita crisps will keep for a month stored in an airtight container. If they lose their crispness, warm in a 350°F oven for 5 minutes.
Nutritional Info: 
Per Serving: Serving size: about 2 tablespoons dip and 2 crisps, 90 calories (35 from fat), 4g total fat, 130mg sodium, 12g carbohydrates, (1 g dietary fiber), 3g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion