Recipe by Pati Jinich
Ingredients
- 10 oz. goat cheese
- 6 ea. slices thick-cut bacon (about 6 oz.), cooked until golden and lightly crisp and chopped
- 1 ea. Avocado From Mexico ripe, halved, pitted, mashed
- 1 T. finely chopped jalapeño seeding optional, or more to taste
- 1 T. finely chopped shallots
- Kosher or sea salt to taste
- 6 ea. pita bread
- 3 T. toasted sesame oil, divided, more if needed
- 1 T. sumac, or more to taste
- 2 t. lightly toasted sesame seeds
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Instructions
- Preheat the oven to 325°F.
- In a medium bowl, combine the goat cheese with the bacon, avocado, jalapeño, and shallot, mix well until fully combined.
- Add salt to taste if need be.
- Brush the pita breads on both sides with two tablespoons of toasted sesame oil and set on a baking sheet.
- Generously sprinkle with sumac on both sides.
- Place in the oven and bake for 12 to 15 minutes, until toasted but not burnt. Scrape the dip onto a bowl, make a dimple in the middle of the dip and pour remaining tablespoon of sesame oil.
- Sprinkle all over with the toasted sesame seeds.
- Break the pita bread into pieces and serve on the side for people to dip the pieces in the dip or spread the dip on the pita bread.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
