Avocado-Tomatillo Dip With Cumin Pita Chips

• 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
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon finely chopped seeded jalapeno pepper
• 1/2 teaspoon salt
• 1/3 cup fat-free sour cream
• 2 ripe peeled avocados, seeded and coarsely chopped

1. Preheat oven to 375u0b0.
2. 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 375u0b0 for 15 minutes or until golden brown.
3. 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, jalapeno, 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.

pitas, cooking spray, cumin seeds, oregano, kosher salt, onion, fresh cilantro, pepper, salt, sour cream, avocados

Taken from www.myrecipes.com/recipe/avocado-tomatillo-dip-with-cumin-pita-chips (may not work)