Cucumber Dip with Pita Crisps

2 Servings

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Cucumber Dip with Pita Crisps Ingredients

3 (6 ot 7 inch) whole wheat	1 Cucumber, peeled and
3/4 c Lowfat plain yogurt	1 tb Chopped fresh mint leaves
2 tb Light sour cream	2 ts Chopped fresh cilantro
1 Garlic clove, minced

Instructions for Cucumber Dip with Pita Crisps

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: CucumberCuisine: Uncategorized

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