Title: Cucumber dip with pita crisps
 Categories: Dips
      Yield: 2 servings
 
      3    (6 ot 7 inch) whole wheat
           -pocket (pita) breads
    3/4 c  Lowfat plain yogurt
      2 tb Light sour cream
      1    Garlic clove, minced
      1    Cucumber, peeled and
           -shredded (about 2 cups)
      1 tb Chopped fresh mint leaves
      2 ts Chopped fresh cilantro
           -(Chinese parsley or fresh
           -coriander)
 
  Info:  from Pillsbury's Fast and Easy Magazine, July/August 1993
  posted by Perry Lowell, RECIPE_CORNER, July 1993
  
  Nutrition Information:      1/12 of recipe
  
  Heat oven to 375 degrees (F).  Split each pocket bread into 2 rounds.
  Cut each round into eighths to make 48 triangles. Place rough side up
  on ungreased cookie sheets. Bake at 375 degrees (F) for 6 to 8
  minutes or until crisp. Cool completely.
  
  Meanwhile, in small bowl combine all remaining ingredients and mix
  well. Serve with pita crisps.
  
  Makes 2 cups of dip.