Monday, May 12, 2014

Easy Guacamole Dip with Homemade Pita Chips

Easy Guacamole Dip with Homemade Pita Chips

If we do one thing well in this family, it's putting on good grub for an event.  Yesterday's Mother's Day feast, sadly brought to you by the mothers in my family, was fabulous.  I would love to be able to give you a complete run down today in this post, but would you believe it, this afternoon, I am to give a talk on the UNESCO World Heritage listed convict areas of Australia.  That is OK in itself,  but unfortunately it is to be delivered in French, so I need to actually prepare for it.  Plus, I haven't done my other French homework wonder I never get any better, at the most prosaically beautiful language on the planet.  Like all my other failings, I can only blame myself.

But dear reader, this Easy Guacamole Dip with Homemade Pita Chips, was far from a fail yesterday.  It takes about 15 minutes to throw together and is a bit of a crowd pleaser.  Being made with super food, it's practically guilt free as well.

One thing I am at a loss to understand, is how can a country, which has so much brilliant food on its signature dishes list, be such a political, financial and social basket case?  Maybe they are too busy eating in Mexico.

Easy Guacamole Dip with Homemade Pita Chips
2 large ripe avocados.
2 tablespoons lime or lemon juice.
1/2 a small red onion finely chopped.
1 deseeded tomato finely chopped
2 tablespoons chopped coriander (cilantro) Reserve a few whole leaves to garnish.
1/2 teaspoon of finely chopped red chilli or 1/4 teaspoon chilli flakes (optional).
Salt and pepper to taste.
3 rounds of pita bread.

Preheat the oven to 180C/350F for the pita chips
Mash the avocado with a fork in a bowl.  
Stir in lime juice.
Mix in all the other ingredients, except the pita bread. Decant into your serving bowl and garnish with coriander leaves. Serve with pita chips.

For the Pita Chips
Cut bread into triangle shapes, the size of regular corn chips.
Place on 3 baking trays lined with baking paper.
Bake for 10 minutes or until crisp.
These chips can be stored in an airtight container for several days.
Serve with guacamole.

You can pin this recipe by hovering over the shot until the "P" appears, then clicking.

If you would like Desire Empire posts to come straight to your inbox every ten days or so, you can sign up here for my Newsletter.

You can also find me on

 For more appetizer recipe go here. 


  1. Hi Carolyn, that does look great, a big step up from the mashed avocado I usually fling together. Question... why do we need to deseed the tomato? Couldn't the whole lot be lobbed in???

  2. I'm a big fan of guacamole and this looks scrumptious. Found your recipe over at Chef In Training. We just launched a new recipe link-up party, Tickle My TasteBuds, that goes live every Tuesday. I would love for you to link this delicious recipe to our inaugural party. Here is the link —> I

  3. Hi Carolyn,
    I love your presentation for your delicious Guacamole, and your Pita Chips look awesome! Thanks so much for joining our Foods of The World Tour to Mexico, hope you will join in France next month.
    See You Soon!
    Miz Helen


Related Posts Plugin for WordPress, Blogger...