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| Cucumber Dip With Pita Crisps Recipe |
Category: Spreads / Dips
Rating:
N/A
Servings: 2
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Ingredients
3 (6 ot 7 inch) whole wheat pocket (p; ita) breads
3/4 cup lowfat plain yogurt
2 tablespoon light sour cream
1 garlic clove, minced
1 cucumber, peeled and shredded (abou; t 2 cups)
1 tablespoon chopped fresh mint leaves
2 teaspoon chopped fresh cilantro (chinese par; sley or fresh coriander)
Cooking 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.
dips
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