Recipe courtesy of Sandra Lee
Episode: Easy Indian
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Cucumber Yogurt Dip with Pita Chips
Total:
1 hr 15 min
Prep:
5 min
Inactive:
1 hr
Cook:
10 min
Yield:
2 cups dip, about 8 servings
Level:
Easy
Total:
1 hr 15 min
Prep:
5 min
Inactive:
1 hr
Cook:
10 min
Yield:
2 cups dip, about 8 servings
Level:
Easy

Ingredients

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.

Pita Chips:

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.

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