Cucumber Yogurt Dip With Greek Pita Chips

This is an easy delicious recipe adapted from Semi-Homemade Cooking with Sandra Lee. Great for parties, or hanging out!

• Ready In: 15 mins
• Serves: 8
• Yields: 2 cups

Ingredients

• Yogurt Dip

• 1  medium seedless cucumber (or regular cucumber that has been seeded)
• 1  cup plain yogurt
• 1  cup low-fat sour cream
• 1  tablespoon lemon juice
• 1  tablespoon  all purpose Greek seasoning, plus
• 2  teaspoons  all purpose Greek seasoning, divided (store bought or homemade)
•  salt & freshly ground black pepper
• 4  whole grain pita
•  cooking spray

Directions

1. Yogurt Dip:
2. Cut the cucumber in half lengthwise and grate into a medium mixing bowl. Add yogurt, sour cream, lemon juice, and 1 tablespoon Greek seasoning. Stir to mix well.
3. Season with salt and pepper to taste.
4. Refrigerate for at least 1 hour.
5. Serve with the toasted pitas chips.
6. Pita Chips:
7. Preheat oven to 350 degrees F.
8. Spray baking sheet with olive oil cooking spray(or use olive oil on a piece of paper towel and wipe over baking sheet); set aside.
9. Cut each pita bread into 8 triangles.
10. Place on baking sheet, in a single layer. Lightly spray with cooking spray and sprinkle with remaining 2 teaspoons Greek seasoning.
11. Bake for 10 minutes. Remove from oven; let cool. Enjoy!