Avocado-Tomatillo Dip with Cumin Pita Chips

Remember my recipe of the week idea? Well, I figured no one would honestly really use them, so I stopped after one, but I''ll still share an occasional yum-yum. This is from Cooking Light. This was originally made in my cooking club with rave reviews (thanks Pat). I made it with my MIL this weekend. 4 hungary men and 2 delighted women scarfed it up in a hurry. Perfect for parties or a bbq. Enjoy. (yes-it's super easy)

Chips:

3 (6-inch) pitas, split in half horizontally

Cooking spray

1 teaspoon cumin seeds, crushed

1 teaspoon dried oregano

1/2 teaspoon kosher salt

Dip:

1/2 pound tomatillos (about 5 large)

1/2 cup chopped onion (use less if onion shy)

2 tablespoons chopped fresh cilantro

1 teaspoon finely chopped seeded jalapeño pepper

1/2 teaspoon salt

1/3 cup fat-free sour cream

2 ripe peeled avocados, seeded and coarsely chopped

Preparation: Preheat oven to 375°.
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. 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)
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Nutritional Information
CALORIES 106(42% from fat); FAT 5g (sat 0.7g,mono 2.9g,poly 0.8g); PROTEIN 2.6g; CHOLESTEROL 1mg; CALCIUM 33mg; SODIUM 266mg; FIBER 2.8g; IRON 0.9mg; CARBOHYDRATE 13.9g