Cucumber Dip With Pita Crisps

Course : Dips
Serves: 2
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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 / Directions:

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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