“Green with Envy” Chicken ’n Ranch Guacamole with Warm Ranch Pita Crisps

4 stars based on 4 votes.
4 ratings
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“Green with Envy” Chicken ’n Ranch Guacamole with Warm Ranch Pita Crisps


  • 4 (8-inch) pita bread rounds
  • 1 (1-ounce) package Hidden Valley® Original Ranch® Dips Mix, divided
  • 2 tablespoons TABASCO® brand Garlic Pepper Sauce (or 2 teaspoons TABASCO® brand Original Red Sauce), divided
  • 3 tablespoons extra virgin olive oil, divided
  • 1 (12-ounce) container fresh prepared guacamole
  • 1 cup thinly sliced kale leaves
  • 1 cup sour cream
  • 1 cup chopped cooked chicken
  • 6 strips cooked bacon, broken into bite-size pieces
  • 1 tablespoon finely chopped fresh cilantro leaves
  • 1/2 lime, finely zested and juiced
  • 1 teaspoon freshly grated black pepper


Preheat oven to 350°F. Separate each pita bread round into 2 thin rounds. Stack the rounds, cut in half, and cut each half into fourths to form triangular wedges. Spread the wedges smooth side down on a large baking sheet.

Whisk together 1 tablespoon Hidden Valley® Original Ranch® Dips Mix, 1 tablespoon TABASCO® Garlic Pepper (or 1 teaspoon Original Red), and 2 tablespoons olive oil. Brush mixture on the pita pieces and bake 8-10 minutes or until golden brown. Flip the pieces to smooth side up and bake 5 minutes longer or until brown and crispy.

In a serving bowl, mix remaining ingredients, including remaining Hidden Valley® Original Ranch® Dips Mix, remaining tablespoon TABASCO® Garlic Pepper (or teaspoon of Original Red) and remaining tablespoon olive oil until combined. Serve dip with warm pita crisps.

Makes 10 to 12 servings (about 5 cups).

First Place Winner, 2013 TABASCO® and HIDDEN VALLEY® DIP ENVY™ Recipe Contest. Submitted by Brett from Reading, Pa.

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  • Name: Carrie
    Date: September 10th, 2014
    This looks like a very filling appetizer.
  • Name: Brett C. Youmans
    Date: January 30th, 2014
    Looks delish ! Been looking for a new dip idea !
    Thanks Brett !