Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    whole         wheat pocket -- (pita) breads (6 ot
                        -- 7 inch)
     3/4  cup           lowfat plain yogurt
   2      tablespoons   light sour cream
   1                    garlic clove -- minced
   1                    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.