Green Goddess Guacamole with Cumin Crisps

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* Exported from MasterCook *

 

Green Goddess " Guacamole " with Cumin Crisps

 

Recipe By :Liz Barclay, Annapolis, Maryland

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 15-ounce cans asparagus spears -- drained

4 plum tomatoes -- seeded and chopped

2 green onions -- chopped

1/4 cup mayonnaise

2 garlic cloves -- minced

1/2 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon ground red pepper

CUMIN CRISPS:

6 tablespoons butter or margarine -- melted

1 teaspoon ground cumin

1/2 teaspoon lemon pepper

1 7-ounce package mini pita rounds -- split

 

Process asparagus in a food processor until smooth, stopping once to scrape down

sides. Stir in tomatoes and next 6 ingredients. Cover and chill 30 minutes.

Serve with Cumin Crisps. Yields 3 cups.

 

Cumin Crisps:

 

Stir together melted butter, cumin, and lemon pepper.

 

Cut split pitas into wedges, and brush with butter mixture. Arrange wedges on an

aluminum foil-lined baking sheet.

 

Bake wedges at 375° for 15 minutes or until crisp.

 

Source:

" Southern Living "

Yield:

" 38 crisps "

 

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Per Serving (excluding unknown items): 145 Calories; 10g Fat (59.9% calories

from fat); 3g Protein; 12g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol;

236mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2

Fat.

 

NOTES : No one will ever imagine that canned asparagus is the secret to this

twist on avocado guacamole.

 

For testing purposes only, we used Toufayan White Mini Pitettes for mini pita

rounds.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 920156