*  Exported from  MasterCook  *
 
                       CUCUMBER DIP WITH PITA CRISPS
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
                         -coriander)
 
   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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