Cucumber Dip With Pita Crisps Recipe
Recipe
Ingredients
3 (6 ot 7 inch) whole wheat pocket (p, ita) breads 3/4 cup lowfat plain yogurt 2 tbsp light sour cream 1 garlic clove, minced 1 cucumber, peeled and shredded (abou, t 2 cups) 1 tbsp chopped fresh mint leaves 2 tsp chopped fresh cilantro (chinese par, sley or fresh
Recipe
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.
Servings:
2
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A few tips on healthy eating
If you enjoy eating, but want to get in shape and improve your overall vitality, then, as most people know, you need to start a thoughtfully prepared well-balanced meal plan. In a perfect world, this needs to contain 5 standard portions of grains, fruit and vegetables daily and embrace the right proportion of food types.
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* Know what is in your food
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(inlcudes citrus fruits, cabbage, scarlet runner bean and basil)
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Cucumber Dip With Pita Crisps Recipe from the Recipes-4U Cookbook
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