Food Network: Cucumber Yogurt Dip with Pita Chips

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Cucumber Yogurt Dip with Pita Chips
Recipe courtesy Sandra Lee, 2007

Directions
Yogurt Dip:

Ingredients
1 medium hot house cucumber
1 cup fat-free plain yogurt
1 cup fat-free sour cream
1 tablespoon lemon juice
1 tablespoon plus 2 teaspoons Greek seasoning, divided
Salt
Freshly ground black pepper
4 whole-grain pita pockets (recommended: Thomas' Sahara)

Directions
Cut cucumber in half lengthwise and grate into a
medium mixing bowl. Add yogurt, sour cream, lemon juice, and 1 tablespoon Greek
seasoning. Stir to combine.

Season with salt and pepper.

Refrigerate for at least 1 hour. Serve with toasted pitas chips.

Ingredients
Pita Chips:

Directions

Preheat oven to 350 degrees F. Spray baking sheet with
olive oil cooking spray; set aside.

Cut each. pita bread into 8 triangles. Place on baking sheet, in a single layer.
Lightly spray with cooking spray and sprinkle with remaining 2 teaspoons Greek
seasoning. Bake for 10 minutes. Remove from oven; let cool.