Cucumber Dip With Pita Crisps Recipe

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Cucumber Dip With Pita Crisps Ingredients

3 (6 ot 7 inch) whole wheat pocket (p, ita) breads
3/4 cup lowfat plain yogurt
2 tbsp light sour cream
1 garlic clove, minced
1 cucumber, peeled and shredded (abou, t 2 cups)
1 tbsp chopped fresh mint leaves
2 tsp chopped fresh cilantro (chinese par, sley or fresh

A Recipe for
Cucumber Dip With Pita Crisps

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Cucumber Dip With Pita Crisps

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Trim all visible fat before you cook, this can lower fat by as much as 50%.

Cucumber Dip With Pita Crisps 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.

Serves: 2

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Cucumber Dip With Pita Crisps Recipe from the Recipes-To-go.com Dip Recipe Cookbook

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