Ingredients (12)
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pita bread rounds 4 (8-inch)
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Hidden Valley® Original Ranch® Dips Mix 1 (1-ounce)
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extra virgin olive oil 3 tablespoons
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TABASCO® Brand Garlic Pepper Sauce or 2 teaspoons TABASCO® Brand Original Red Sauce 2 tablespoons
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fresh prepared guacamole 1 (12-ounce)
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thinly sliced kale leaves 1 cup
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sour cream 1 cup
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cooked chicken chopped 1 cup
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cooked bacon broken into bite-size pieces 6 strips
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finely chopped, fresh cilantro leaves 1 tablespoon
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finely grated zest and juice from ½ lime
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freshly grated black pepper 1 teaspoon
Steps (3)
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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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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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3Serve dip with warm pita chips.
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