Wednesday, March 21, 2012

Cucumber Dill Dip

I wanted to do a healthy dip this time around and I hit the jackpot on this one. This is fat free but it does not taste like it is. So if you like cucumber, you will love this refreshing dip. Also I wanted to keep it healthy with what I dipped into it as well. The pitas are yummy prepared this way too. So belly up and enjoy, your fat cells will think that they should be singing.

Cucumber & Dill Dip
  • 2 large cucumbers
  • ½ tsp. salt
  • (2) 6 oz. containers of Greek plain non-fat yogurt
  • (1) 16 oz. container of Sour Cream fat free
  • ½ tsp. garlic powder w/ extra for sprinkling
  • ¼ tsp. ground white pepper
  • 1 Tbsp. Olive Oil, extra virgin
  • 1 Tbsp. Aged White Wine Vinegar
  • 2 Tbsp. fresh Dill, finely chopped
  • 1 package whole wheat pitas, 6 count
  • 1 can of Pam olive oil spray
Peel cucumbers and cut in half lengthwise, then scoop out seeds with a spoon and discard seeds. Cut cucumbers halves into chunks and whirl in a food processor with ½ tsp of salt. Place cucumber mash in wire mesh drain and drain for 1 hour. You need to do this step so that the dip is not to watery and the salt will help pull out the moisture.

When cucumber mash has been drained place in a large bowl and add: greek yogurt, sour cream, ½ tsp garlic powder, white pepper, olive oil, vinegar and fresh dill. Mix well then cover and chill for a few hours or overnight.

Meanwhile, preheat oven to 400 degrees. With a pizza cutter on a cutting board cut pitas in half, then cut each half into thirds. This will give you six triangles per pita. Repeat until all are cut. Line a large cookie sheet with aluminum foil (it makes clean up easier). Spread out pitas single file and spray with Pam olive oil spray then lightly sprinkle garlic powder on pitas. Bake at 400 degrees for about 10 minutes. Remove from oven and cool, you may serve them immediately with dip or store in a plastic bag for later.

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