Cucumber Dip With Pita Crisps

Cucumber Dip With Pita Crisps

Course :	Dips
From:	HungryMonster.com
Serves:	2

Ingredients:

3	pieces	whole wheat pocket -- (pita) breads (6 ot 7 inch)
3/4	cup	lowfat plain yogurt
2	tablespoons	light sour cream
1	clove	garlic
1	Medium	cucumber -- peeled and shredded (about 2 cups)
1	tablespoon	chopped fresh mint leaves
2	teaspoons	chopped fresh cilantro -- (chinese parsley or fresh coriander)

Preparation:

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.