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.
Special Diets:
Ingredients
Method
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
Serving Size
about 2 tablespoons dip and 2 crisps
Calories
90
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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.