- Level: Easy
- Total: 1 hr 15 min
- Prep: 5 min
- Inactive: 1 hr
- Cook: 10 min
- Yield: 2 cups dip, about 8 servings
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.
- 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.
