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Photo of Cucumber-yogurt dip with pita chips by WW

Cucumber-yogurt dip with pita chips

1
Points® value
Total Time
22 min
Prep
15 min
Cook
7 min
Serves
4
Difficulty
Easy
Make a double batch of this dip and use it for dipping fresh vegetables or as a sauce for salmon or shrimp. It can be refrigerated for up to four days.

Ingredients

Cooking spray

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

  1. Preheat oven to 400°F.
  2. 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.
  3. Meanwhile, to make dip, stir together remaining ingredients in medium bowl. Sprinkle with additional dill. Serve dip with pita chips.
  4. Serving size: generous 1/4 cup dip with 4 pita triangles

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