 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
|
Cool and creamy, chunky and spicy-two quick dips enliven crisp pita and veggies. Save time: Use store-bought plain pita chips and bagged baby carrots and cauliflower florets. Ingredients:
1 (2-oz) whole-wheat pita bread |
1/2 cup carrot sticks or baby carrots |
1/2 small cucumber, cut into spears |
1 cup cauliflower florets |
4 radicchio leaves |
3/4 cup fat-free plain yogurt |
1/4 cup fresh cilantro or mint, chopped |
1 tablespoon fresh lime juice |
kosher salt and freshly ground black pepper |
1 large tomato, chopped |
1/8 to 1/4 tsp crushed red pepper |
Directions:
1. Split pita apart; tear each half into quarters. Toast and let cool.
2. Arrange the carrot, cucumber, cauliflower, and radicchio in a portable container. Store pita crisps in a plastic bag.
3. To make creamy dip: In a small portable container, stir together yogurt, cilantro, lime juice, and a pinch each salt and black pepper. To make spicy dip: In a second small container, combine tomato, red pepper, and a pinch each salt and black pepper. Refrigerate veggies and dips up to 2 days; keep pita at room temperature.
|
|