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