*  Exported from  MasterCook  *

                     CUCUMBER DIP WITH PITA CRISPS

Recipe By     :
Serving Size  : 2    Preparation Time :0:00
Categories    :
 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                    (6 ot 7 inch) whole wheat
                       -pocket (pita) breads
    3/4   c            Lowfat plain yogurt
  2       tb           Light sour cream
  1                    Garlic clove, minced
  1                    Cucumber, peeled and
                       -shredded (about 2 cups)
  1       tb           Chopped fresh mint leaves
  2       ts           Chopped fresh cilantro
                       -(Chinese parsley or fresh
                       -coriander)

 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.



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