Cucumber-yogurt dip with pita chips is just 1 Weight Watchers point per serving and tastes like a vacation to a far-off Greek island.Make a double batch of this dip and use it for dipping fresh vegetables or as a sauce for salmon. It can be refrigerated for up to four days.
Ingredients
- 5 spray s
- Whole wheat pita
- 2 oz two 1-oz pitas
- English cucumber
- 1 cup s, diced
- Plain fat free Greek yogurt
- 1 cup s
- Dill
- 2 Tbsp chopped (plus extra for garnish)
- Garlic
- 1 clove s, minced
- Fresh lemon juice
- 1 tsp
- Ground cumin
- 1 tsp
- Table salt
- ½ tsp
- Cayenne pepper
- ⅛ tsp
Instructions
- Preheat oven to 400°F.
- To make chips, lightly coat both sides of each pita with olive oil nonstick spray. Cut each pita into 8 wedges; arrange wedges in single layer on large baking sheet. Bake until crisp and lightly toasted, 6–7 minutes. Transfer to rack to cool.
- Meanwhile, to make dip, stir together remaining ingredients in medium bowl. Sprinkle with additional dill. Serve dip with pita chips.
- Serving size: generous 1/4 c