Pea-Guacamole Dip with Baked Tortilla Chips

1. Preheat oven to 375°. Spray both sides of tortillas with cooking spray; stack tortillas and cut into 6 wedges. On 2 rimmed baking pans, spread tortilla wedges in single layer; bake 15 minutes or until golden brown and crisp, rotating pans and turning wedges after 7 minutes. Transfer chips to wire rack to cool.

2. In food processor, purée garlic, peas and lemon juice on high.

3. In medium bowl, mash avocado and ¼ teaspoon salt with fork; fold in tomato, onion and pea mixture. Makes about 2 cups.

4. Serve Pea-Guacamole Dip with chips.

• 7 g Fat
• 1 g Saturated Fat
• 0 mg Cholesterol
• 104 mg Sodium
• 20 g Carbohydrates
• 6 g Fiber
• 4 g Sugars
• 0 g Added Sugars
• 4 g Protein