Ingredients Jump to Instructions ↓

  1. 1 medium hot house cucumber

  2. 1 cup fat-free plain yogurt

  3. 1 cup fat-free sour cream

  4. 1 tablespoon lemon juice

  5. 1 tablespoon plus 2 teaspoons Greek seasoning, divided Salt Freshly ground black pepper

  6. 4 whole-grain pita pockets (recommended: Thomas' Sahara)

Instructions Jump to Ingredients ↑

  1. Yogurt Dip: Cut cucumber in half lengthwise and grate into a medium mixing bowl. Add yogurt, sour cream, lemon juice, and 1 tablespoon Greek seasoning. Stir to combine. Season with salt and pepper. Refrigerate for at least 1 hour. Serve with toasted pitas chips. Preheat oven to 350 degrees F. Spray baking sheet with olive oil cooking spray; set aside. Cut each. pita bread into 8 triangles. Place on baking sheet, in a single layer. Lightly spray with cooking spray and sprinkle with remaining 2 teaspoons Greek seasoning. Bake for 10 minutes. Remove from oven; let cool.


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