*  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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