Prep:
15 min
|
Cook:
35 min
Green with Envy Chicken and Ranch Guacamole with Warm Ranch Pita Crisps
Rated 4.9/5
based on 7 customer reviews
- Prep: 20 min
- Cook: 10 min
- Total: 30 min
- Servings: 8
Ingredients (12)
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4 (8-inch) pita bread rounds
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1 (1-ounce) Hidden Valley® Original Ranch® Dips Mix -
3 tablespoons extra virgin olive oil
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2 tablespoons TABASCO® Brand Garlic Pepper Sauce or 2 teaspoons TABASCO® Brand Original Red Sauce
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1 (12-ounce) fresh prepared guacamole
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1 cup thinly sliced kale leaves
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1 cup sour cream
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1 cup cooked chicken chopped
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6 strips cooked bacon broken into bite-size pieces
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1 tablespoon finely chopped, fresh cilantro leaves
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finely grated zest and juice from ½ lime
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1 teaspoon freshly grated black pepper
Steps (3)
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Step 1Heat 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.
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Step 2In 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.
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Step 3Serve dip with warm pita chips.
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For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
