Free Recipe Cucumber Dip with Pita Crisps
Recipe Type: Free Dip Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 2
Ingredients for Cucumber Dip with Pita Crisps Recipe
3 (6 ot 7 inch) whole wheat
-shredded (about 2 cups)
-pocket (pita) breads 1
tb Chopped fresh mint leaves
3/4 c Lowfat plain yogurt
2 ts Chopped fresh cilantro
2 tb Light sour cream
-(Chinese parsley or fresh
1 Garlic clove, minced
-coriander)
1 Cucumber, peeled and
Cucumber Dip with Pita Crisps Preparation
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.
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