Spicy Avocado Dip & Homemade Tortilla Chips

Serves 8

Ingredients:
1 avocado, peeled and pitted
1 cup petite green peas, fresh or frozen, thawed *
¼ cup nonfat or reduced fat mayonnaise
¼ cup nonfat or light sour cream
Juice from ½ lemon
2 Roma tomatoes, chopped
¼ cup finely grated onion
1 to 2 yellow wax chile, jalapeño, or other chile peppers, finely chopped
¼ teaspoon ground cumin
Dash or two of cayenne pepper
Black pepper to taste
1 dozen corn tortillas
Nonstick cooking spray
* or substitute ½ cup of homemade or bottled salsa

For the Dip:
In a blender or food processor, blend the first five ingredients until smooth. Stir in the next six ingredients. Serve with homemade tortilla chips, rawvegetables, or as a garnish for entree items.

For the Homemade Tortilla Chips:
Preheat oven to 350 degrees. Cut a dozen corn tortillas into wedges. Coat a baking sheet with nonstick cooking spray. Place tortilla wedges across baking sheet and bake for 5 to 10 minutes, or until tops are lightly brown and tortilla wedges are crisp. Remove to serving dish. Spray baking sheet again and repeat with remaining tortillas. Salt if desired. Store chips in an airtight bag. Lowfat baked tortilla chips are also available at some stores.

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