“Green with Envy” Chicken ’n Ranch Guacamole with Warm Ranch Pita Crisps
![Recipe uses Cayenne Garlic Pepper Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/CayenneGarlic_CGI_Bottle_1000x2000-100x200.png)
![Recipe uses Cayenne Garlic Pepper Sauce, Original Red Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_1000x2000-100x200.png)
![“Green with Envy” Chicken ’n Ranch Guacamole with Warm Ranch Pita Crisps](https://www.tabasco.com/wp-content/uploads/2017/04/4469-320x180.jpg 320w,https://www.tabasco.com/wp-content/uploads/2017/04/4469-640x358.jpg 640w,https://www.tabasco.com/wp-content/uploads/2017/04/4469.jpg 840w)
Ingredients
![TABASCO® Cayenne Garlic Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/CayenneGarlic_CGI_Bottle_500x1000-250x500.png 250w,https://www.tabasco.com/wp-content/uploads/2022/08/CayenneGarlic_CGI_Bottle_500x1000.png 500w,https://www.tabasco.com/wp-content/uploads/2022/08/CayenneGarlic_CGI_Bottle_500x1000-100x200.png 100w)
Preparation
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.