Cucumber Dip With Pita Crisps Recipe

Info: from Pillsbury's Fast and Easy Magazine, July/August 1993 posted by Perry Lowell, RECIPE_CORNER, July 1993

Step 1

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.

Step 2

Meanwhile, in small bowl combine all remaining ingredients and mix well. Serve with pita crisps.

Makes 2 cups of dip.

Things You'll Need

  • 3 (6 ot 7 inch) whole wheat
  • -pocket (pita) breads
  • 3/4c Lowfat plain yogurt
  • 2tb Light sour cream
  • 1 Garlic clove, minced
  • 1 Cucumber, peeled and
  • -shredded (about 2 cups)
  • 1tb Chopped fresh mint leaves
  • 2ts Chopped fresh cilantro
  • -(Chinese parsley or fresh
  • -coriander)

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