Cucumber dip with pita crisps

2 servings

Ingredients

Quantity Ingredient
3 (6 ot 7 inch) whole wheat pocket (pita) breads
¾ cup Lowfat plain yogurt
2 tablespoons Light sour cream
1 Garlic clove, minced
1 Cucumber, peeled and shredded (about 2 cups)
1 tablespoon Chopped fresh mint leaves
2 teaspoons Chopped fresh cilantro (Chinese parsley or fresh coriander)

Directions

Info: from Pillsbury's Fast and Easy Magazine, July/August 1993 posted by Perry Lowell, RECIPE_CORNER, July 1993 Nutrition Information: 1/12 of recipe Heat oven to 375 degrees (F). Split each pocket bread into 2 rounds.

Cut each round into eighths to make 48 triangles. Place rough side up on ungreased cookie sheets. Bake at 375 degrees (F) for 6 to 8 minutes or until crisp. Cool completely.

Meanwhile, in small bowl combine all remaining ingredients and mix well. Serve with pita crisps.

Makes 2 cups of dip.

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