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| RECIPE FOR CUCUMBER DIP WITH PITA CRISPS |
Title: Cucumber Dip With Pita Crisps
Category: Dips
Serves: 2
Ingredients:
| 3.00 | | (6 ot 7 inch) whole wheat | | | -pocket (pita) breads | | 0.75 | c | Lowfat plain yogurt | | 2.00 | tb | Light sour cream | | 1.00 | | Garlic clove, minced | | 1.00 | | Cucumber, peeled and | | | -shredded (about 2 cups) | | 1.00 | tb | Chopped fresh mint leaves | | 2.00 | ts | Chopped fresh cilantro | | | -(Chinese parsley or fresh | | | -coriander) |
Instructions:
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.
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