CUCUMBER YOGURT DIP WITH PITA CHIPS

Cucumber Yogurt Dip with Pita Chips image

Provided by Sandra Lee

Time 1h15m

Yield 2 cups dip, about 8 servings

Number Of Ingredients 8

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)

Steps:

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.