Green with Envy Chicken and Ranch Guacamole with Warm Ranch Pita Crisps

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    12
    ingredients
  • Prep Time

    20
    minutes
  • Total

    30
    minutes
  • Reviews

    1

Ingredients

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

Directions

  1. 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. 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. 3. Serve dip with warm pita chips.
  4. 4. This recipe comes from Brett in Reading, PA, the winner of our Dip Envy Mix. Share. Vote. Win! Contest.
- For safe meat preparation, reference the USDA website.
- For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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