Cucumber Yogurt Dip With Greek Pita Chips |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is an easy delicious recipe adapted from Semi-Homemade Cooking with Sandra Lee. Great for parties, or hanging out! Ingredients:
1 medium seedless cucumber (or regular cucumber that has been seeded) |
1 cup plain yogurt |
1 cup low-fat sour cream |
1 tablespoon lemon juice |
1 tablespoon all purpose greek seasoning, plus |
2 teaspoons all purpose greek seasoning, divided (store bought or homemade) |
salt & freshly ground black pepper |
4 whole grain pita |
cooking spray |
Directions:
1. Yogurt Dip:.
2. Cut the cucumber in half lengthwise and grate into a medium mixing bowl. Add yogurt, sour cream, lemon juice, and 1 tablespoon Greek seasoning. Stir to mix well.
3. Season with salt and pepper to taste.
4. Refrigerate for at least 1 hour.
5. Serve with the toasted pitas chips.
6. Pita Chips:
7. Preheat oven to 350 degrees F.
8. Spray baking sheet with olive oil cooking spray(or use olive oil on a piece of paper towel and wipe over baking sheet); set aside.
9. Cut each pita bread into 8 triangles.
10. Place on baking sheet, in a single layer. Lightly spray with cooking spray and sprinkle with remaining 2 teaspoons Greek seasoning.
11. Bake for 10 minutes. Remove from oven; let cool. Enjoy!
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