Cucumber Yogurt Dip with Pita Chips

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


Freshly ground black pepper

4 whole-grain pita pockets (recommended: Thomas' Sahara)


  1. 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.
  2. Season with salt and pepper.
  3. Refrigerate for at least 1 hour. Serve with toasted pitas chips.
  4. Pita Chips:
  5. Preheat oven to 350 degrees F. Spray baking sheet with olive oil cooking spray; set aside.
  6. 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.