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Cucumber Dip With Pita Crisps

  • 2servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B1, B3, B6, B9, C
MineralsSelenium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 whole wheat pocket -- (pita) breads

  3. 6 ot

  4. 7 inch 3/4 cup lowfat plain yogurt

  5. 2 tablespoons light sour cream

  6. 1 garlic clove -- minced

  7. 1 cucumber -- peeled and shredded

  8. -- (about 2 cups)

  9. 1 tablespoon chopped fresh mint leaves

  10. 2 teaspoons chopped fresh cilantro --

  11. -- fresh coriander)

Instructions Jump to Ingredients ↑

  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.

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

  3. Makes 2 cups of dip.

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