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Title: Spicy Avocado Dip and Baked Tortilla Chips
Categories: Mexican Diet Appetizer
Yield: 8 Servings
| 1 | Avocado, peeled and pitted | |
| 1 | c | Petite green peas, fresh or frozen, thawed |
| 1/4 | c | Non-fat or reduced-fat mayonnaise |
| 1/4 | c | Non-fat or light sour cream |
| Juice from 1/2 lemon | ||
| 2 | Roma tomatoes, chopped | |
| 1/4 | c | Finely grated onion |
| 1 | To 2 yellow wax chiles or jalapeno chiles, chopped | |
| 1/4 | ts | Ground cumin |
| 1 | ds | Or two of cayenne pepper |
| Black pepper to taste | ||
| 1 | Dozen corn tortillas |
Non-stick cooking spray
To prepare dip: In blender or food processor, blend avocado, green peas, mayonnaise, sour cream and lemon juice. Stir in tomatoes, onion, chiles, cumin, cayenne and pepper. Serve with homemade tortilla chips, raw vegetables or as garnish for entree items. Yield - 8 servings
To prepare chips: Preheat oven to 350 degrees. Cut corn tortillas into wedges. Coat nonstick baking sheet with nonstick spray.
Place tortilla wedges across baking sheet and bake for 5-10 minutes or until tops are lightly brown and tortilla wedges are crisp.
Remove to serving dish. Spray baking sheet again and repeat with remaining tortillas. May salt, if desired. Store chips in airtight bag.
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