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.