Ingredients:
2 ripe avocados, peeled and mashed
1 tomato, chopped (optional)
1 clove garlic, minced
½ cup fat-free plain yogurt
1/3 cup tomato salsa (mild, medium or hot)
2 tbsp chopped green onion (optional)
2 tsp freshly squeezed lemon juice
1 tsp ground cumin (or to taste)
1 tsp chili powder (or to taste)
8 to 10 10-inch (25 com) multigrain or whole wheat tortillas


1. In a large bowl, combine avocados, tomato (if using), garlic, yogurt, salsa, green onion (if using), lemon juice, cumin and chili powder.

2. In batches, place tortillas directly on the middle rack of preheated oven and toast, turning once, for 10 -15 minutes or until golden brown and starting to crisp (check periodically to make sure they are not getting too brown). Let cool on a wire rack, then break into dipping-size pieces.