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  Recipe Home » Dips » Cucumber Dip With Pita Crisps
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  Cucumber Dip With Pita Crisps
  Category: Dips
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 576
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)
Instructions:
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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