Chipotle Ranch Dip with Baked Avocado Fries

panko breadcrumbs

🥗Healthier: ground oats

💰Cheaper: regular breadcrumbs

Ground oats provide a healthier option while regular breadcrumbs are more economical.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: cornstarch

Almond flour is lower in carbs, while cornstarch can be more cost-effective.

cayenne pepper

🥗Healthier: smoked paprika

💰Cheaper: red pepper flakes

Smoked paprika adds flavor without heat, while red pepper flakes are often less expensive.

Combine the yogurt, sour cream, chipotles, garlic, lime juice, dill, chives, salt and pepper in a large bowl and stir to combine.

Season to taste with salt and pepper.

Place in fridge for 30 minutes before serving.

Sprinkle with chives and serve with baked avocado fries.

Heat oven to 400ºF.

Line a baking sheet with parchment paper.

Pit the avocado and slice into 12 wedges. Reserve.

Add flour to a shallow dish and season with salt and pepper.

Add eggs to a second shallow dish.

Combine panko and smoked paprika in a third dish and season with salt and pepper.

Dip the avocado through the flour and shake off any excess.

Dip through the eggs, letting excess drip off, and then through the panko.

Place on the prepared baking sheet.

Spray lightly with nonstick spray and season again with salt.

Bake for 15-20 minutes, until golden brown and crisp.

Season with salt and a squeeze of lime before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens