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Another recipe that was lost in my desk. Not sure where I originally found it.
1 8-ounce plain yogurt
1/4 cup coarsely shredded unpeeled cucumber
1 Tablespoon finely chopped onion
1 teaspoon snipped fresh mint
1 9 ounce container plain humus (3/4 cup)
1/2 cup chopped seeded tomato
3 large white and/or wheat pita bread rounds
Feta Cheese
Stir together yogurt, cucumber, onion and mint in a small mixing bowl. Set aside.
Spread humus in the bottom of a 10" quiche dish or 9" pie plate. Spread yogurt mixture over humus. Sprinkle with tomato and feta cheese.
Split each pita bread round in half lengthwise: cut each half into eight wedges.
Serve pita bread with dip. Makes 10 servings.
Additional tip: For crisper dippers, halve the pita rounds and cut into wedges. Spread wedges in a single layer on baking sheets. Bake in a 350 degree oven for 10 minutes or till crisp. Cool; cover and store in a cool dry place.
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