Title: Cucumber Dip with Pita Crisps
Categories: Dip
Yield: 2 Servings

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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