Pea-Guacamole Dip with Baked Tortilla Chips
1. Preheat oven to 375°. Spray both sides of tortillas with cooking spray; stack tortillas and cut into 6 wedges. On 2 rimmed baking pans, spread tortilla wedges in single layer; bake 15 minutes or until golden brown and crisp, rotating pans and turning wedges after 7 minutes. Transfer chips to wire rack to cool.
2. In food processor, purée garlic, peas and lemon juice on high.
3. In medium bowl, mash avocado and ¼ teaspoon salt with fork; fold in tomato, onion and pea mixture. Makes about 2 cups.
4. Serve Pea-Guacamole Dip with chips.
- 7 g Fat
- 1 g Saturated Fat
- 0 mg Cholesterol
- 104 mg Sodium
- 20 g Carbohydrates
- 6 g Fiber
- 4 g Sugars
- 0 g Added Sugars
- 4 g Protein
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Nutritional Information
- 7 g Fat
- 1 g Saturated Fat
- 0 mg Cholesterol
- 104 mg Sodium
- 20 g Carbohydrates
- 6 g Fiber
- 4 g Sugars
- 0 g Added Sugars
- 4 g Protein
Directions
1. Preheat oven to 375°. Spray both sides of tortillas with cooking spray; stack tortillas and cut into 6 wedges. On 2 rimmed baking pans, spread tortilla wedges in single layer; bake 15 minutes or until golden brown and crisp, rotating pans and turning wedges after 7 minutes. Transfer chips to wire rack to cool.
2. In food processor, purée garlic, peas and lemon juice on high.
3. In medium bowl, mash avocado and ¼ teaspoon salt with fork; fold in tomato, onion and pea mixture. Makes about 2 cups.
4. Serve Pea-Guacamole Dip with chips.