Cucumber Dip with Pita Crisps
Yield
2 servingsPrep
10 minCook
8 minReady
25 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
pita bread, whole wheat
pockets |
* |
| ¾ | cup |
yogurt, low-fat
plain |
|
| 2 | tablespoons |
sour cream, light
|
|
| 1 | each |
garlic cloves
minced |
|
| 1 | each |
cucumbers
peeled and shredded |
|
| 1 | tablespoon |
mint leaves
chopped fresh |
|
| 2 | teaspoons |
cilantro
chopped fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
pita bread, whole wheat
pockets |
* |
| 177 | ml |
yogurt, low-fat
plain |
|
| 3E+1 | ml |
sour cream, light
|
|
| 1 | each |
garlic cloves
minced |
|
| 1 | each |
cucumbers
peeled and shredded |
|
| 15 | ml |
mint leaves
chopped fresh |
|
| 1E+1 | ml |
cilantro
chopped fresh |
|
Directions
Heat oven to 375℉ (190℃).
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℉ (190℃) 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.
