*  Exported from  MasterCook  *

                      Cucumber Dip With Pita Crisps

Recipe By     : Pillsbury's Fast and Easy Magazine, Jul/Aug 1993
Serving Size  : 12   Preparation Time :0:00
Categories    : Dips

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Whole wheat pocket pita breads
                        - (6 to 7")
     3/4   c            Lowfat plain yogurt
   2       tb           Light sour cream
   1       cl           Garlic -- minced
   2       c            Cucumber (1 md) --
                        - peeled & shredded
   1       tb           Fresh mint leaves -- chopped
   2       ts           Fresh cilantro -- chopped

  Heat oven to 375 F. Split each pocket bread into 2 rounds. Cut each
  round into 8ths to make 48 triangles. Place rough side up on
  ungreased cookie sheets. Bake at 375 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.
  
  Yield: 2 Cups
 
  Posted by: Perry Lowell, Jul 1993


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