AVOCADO WASABI DIP & SESAME PITA CHIPS
A creamy white bean dip recipe with Asian flavors: ginger, lime, wasabi and avocado, is served with baked sesame pita chips.
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- In the base of a 7-cup food processor fitted with a steel blade, combine all dip ingredients and blend until smooth.
- Add additional wasabi to taste.
- Pre-heat oven to 400°F. Line two baking sheets with parchment paper.
- Cut the pita bread into wedges and arrange on the baking sheets.
- Brush with oil, then sprinkle with sesame seeds and salt and pepper.
- Bake for 7 or so minutes, until lightly golden and crispy.
- Repeat with remaining pitas until complete.
- Notes:
- Nutritional Information (Dip)
- Calories 216 // Fat 11 g // Saturated Fat 2 g // Cholesterol 0 mg // Sodium 103 mg // Carbohydrate 25 g // Fiber 6 g // Sugars 2 g // Protein 7 g
- Nutritional Information (Chips)
- Calories 319 // Fat 17 g // Saturated Fat 2 g // Cholesterol 0 mg // Sodium 371 mg // Carbohydrate 35 g // Fiber 2 g // Sugars 1 g // Protein 7 g
- wasabi flavor is prominent but the spice is not. If you want it spicy, add even more!
- Dip keeps in a refrigerated sealed container for 2 days, however the color is brightest immediately after preparing.
- Pita chips keep for several days in a sealed container.
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