Avocado Goat Cheese Dip With Whole Wheat Pita Chips Recipes

WHOLE WHEAT PITA

Steps:

• In the bowl of a stand mixer fitted with a dough hook, mix together the water, sugar and yeast. Let it sit until foamy, about 5 minutes.
• With the mixer running on low speed, add the oil and salt, and then gradually add the bread and whole-wheat flours. Increase the speed to medium high and mix for 7 to 10 minutes, adding just enough additional bread flour so that the dough no longer sticks to the bowl. Do not add too much flour; the dough should be smooth and slightly sticky. Lightly coat a clean large bowl with oil or cooking spray and place the dough in the bowl, turning it once or twice to coat it in oil. Cover the bowl with plastic wrap and let it rise at room temperature until it has doubled in size, about 2 hours.
• Turn the dough out onto a clean work surface and divide it into 12 equal pieces. Mold each piece into a ball by stretching the top and tucking the edges under. Place the balls 1 inch apart on a piece of parchment paper, cover them with plastic wrap and let rise for 30 minutes.
• Preheat the oven to 500 degrees F and line 2 baking sheets with parchment.
• Lightly dust a work surface with flour. With a rolling pin, roll out the balls of dough into 1/4-inch-thick circles. Place them on the lined baking sheets and bake until cooked through and puffy, about 5 minutes. You do not want them to brown. Cool on a rack and enjoy.
• Leftovers can be frozen in an airtight container or ziptop bag and then reheated in the microwave or toaster.

AVOCADO GOAT CHEESE DIP WITH WHOLE-WHEAT PITA CHIPS

Steps:

• Preheat oven to 350 degrees F.
• Spread pita triangles on a sheet tray. Bake in the oven until crisp and slightly toasted. Chips will need to be rotated twice while baking.
• In a bowl combine avocados, garlic, cumin and salt. Use an electric hand mixer to mix ingredients together. Add lime juice, cream cheese and goat cheese pulsing until smooth and blended well. Add a bit more salt, if necessary.

WHOLE-WHEAT TORTILLA CHIPS

Steps:

• Preheat the oven to 350 degrees F. Lightly brush the tortillas, front and back, with olive oil. Season generously with adobo seasoning.
• Cut each tortilla round into 8 triangular wedges with kitchen scissors or a very sharp knife. Spray 2 or 3 baking sheets lightly with vegetable oil cooking spray. Evenly spread the tortilla chips in a single layer pm a large baking sheet. Bake, turning halfway through the cooking time, until crisp and golden brown, about 15 minutes. Serve warm or at room temperature.

WHOLE-WHEAT PITA CHIPS WITH MASCARPONE-CHIVE DIPPING SAUCE

Steps:

• Place an oven rack in the center of the oven and preheat to 450 degrees F.
• Cut each pita half into 4 wedges. Arrange the pita wedges in a single layer on a baking sheet. Brush with the oil, then sprinkle with the oregano, salt and pepper. Bake for 5 to 8 minutes until crisp and golden.
• In a medium bowl, combine the bacon, mascarpone cheese, sour cream, and chives. Season with salt and pepper, to taste. Transfer the dip to a serving bowl.
• Arrange the pita chips and dip on a platter and serve.

AVOCADO AND GOAT CHEESE DIP

Steps:

• Cut avocados in half with knife and separate.
• Remove seed, and with a large spoon, scoop out flesh into a bowl.
• Squeeze the lime juice over the avocado and mash the flesh with a fork.
• Stir in remaining ingredients.
• Serve immediately or store refrigerated, with one of the avocado seeds pressed into the dip to help retain its color (also cover with plastic wrap pressed down to keep air off).
• Goes well with tortilla chips, warm tortillas, toasted pita bread, fresh veggies and crudites, as a topping for chimichangas, whatever you desire; just don't go putting dallops into your margaritas!