Cucumber Dip With Pita Crisps Recipe


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Cucumber Dip With Pita Crisps Recipe another great recipe from Recipes 4U

 

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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Cucumber Dip With Pita Crisps Recipe from the Recipes-4U Cookbook

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This Cucumber Dip With Pita Crisps Recipe is one of our Dip Recipes, which are collected from visitor submissions and open source collections. It goes without saying that, as there are over 50,000 recipes in the collection it is impossible to cook every single recipe, so please exercise caution and use common sense. If you spot any mistakes, let us know.


 

Cucumber Dip With Pita Crisps Recipe

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