Chicken and Ranch Guacamole with Ranch Pita Crisps
Ingredients(12)
pita bread rounds
4 (8-inch)
1 (1-ounce)
extra virgin olive oil
3 tablespoons
TABASCO® Brand Garlic Pepper Sauce or 2 teaspoons TABASCO® Brand Original Red Sauce
2 tablespoons
fresh prepared guacamole
1 (12-ounce)
thinly sliced kale leaves
1 cup
sour cream
1 cup
cooked chicken chopped
1 cup
cooked bacon broken into bite-size pieces
6 strips
finely chopped, fresh cilantro leaves
1 tablespoon
finely grated zest and juice from ½ lime
freshly grated black pepper
1 teaspoon
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Steps(3)
- 1
Heat oven to 350°F. Separate each pita bread round to yield 2 thin rounds from each. Stack the rounds, cut in half, and cut each half into fourths to form triangular wedges. Spread the wedges smooth side down on a large baking sheet. Whisk together 1 tablespoon Hidden Valley® Original Ranch® Dips Mix, 1 tablespoon TABASCO® Brand Garlic Pepper Sauce or 1 teaspoon TABASCO® Brand Original Red Sauce, and 2 tablespoons olive oil. Brush mixture on the pita pieces and bake 8 to 10 minutes or until golden brown. Flip the chips so the smooth side is up and bake 5 minutes longer or until brown and crispy.
- 2
In a serving bowl, mix together the guacamole, kale, sour cream, chicken, bacon, cilantro, lime zest and juice, black pepper, and remaining Hidden Valley® Original Ranch® Dips Mix, remaining 1 tablespoon TABASCO® Brand Garlic Pepper Sauce or 1 teaspoon TABASCO® Brand Original Red Sauce, and remaining 1 tablespoon olive oil until combined.
- 3
Serve dip with warm pita chips.
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