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Cucumber Dip with Pita Crisps

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Submitted by gumbo

YIELD

2 servings

PREP

10 min

COOK

8 min

READY

25 min

Ingredients

3 3
EACH EACH PITA BREAD, WHOLE WHEAT
pockets *
¾ 177
CUP ML YOGURT, LOW-FAT
plain
2 3E+1
TABLESPOONS ML SOUR CREAM, LIGHT
1 1
EACH EACH GARLIC CLOVES
minced
1 1
EACH EACH CUCUMBERS
peeled and shredded
1 15
TABLESPOON ML MINT LEAVES
chopped fresh
2 1E+1
TEASPOONS 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 217g (7.7 oz)
Amount per Serving
Calories 98 32% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 75mg 3%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 13g
Vitamin A 8% Vitamin C 10%
Calcium 22% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Sodium
 

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