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Receta Cucumber Dip With Pita Crisps
by Global Cookbook

Cucumber Dip With Pita Crisps
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Ingredientes

  • 3 x (6 ot 7 inch) whole wheat pocket (pita) breads
  • 3/4 c. Lowfat plain yogurt
  • 2 Tbsp. Light lowfat sour cream
  • 1 x Garlic clove, chopped
  • 1 x Cucumber, peeled and shredded (about 2 c.)
  • 1 Tbsp. Minced fresh mint leaves
  • 2 tsp Minced fresh cilantro (Chinese parsley or possibly fresh coriander)

Direcciones

  1. 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 min or possibly till crisp. Cold completely.
  2. Meanwhile, in small bowl combine all other ingredients and mix well.
  3. Serve with pita crisps.
  4. Makes 2 c. of dip.