Cucumber Dip With Pita Crisps Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
3: , (6 ot 7 inch) whole wheat pocket (pita) breads
3/4 cup: Lowfat plain yogurt,
2 tbsp: Light sour cream,
1: Garlic clove, minced
1: Cucumber, peeled and shredded, about 2 cups
1 tbsp: Chopped fresh mint leaves,
2 tsp: Chopped fresh cilantro, Chinese parsley or fresh coriander
Directions:
Info: from Pillsburys 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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Dips