Cucumber Yogurt Dip with Pita Chips

• 1 medium hot house cucumber
• 1 cup fat-free plain yogurt
• 1 cup fat-free sour cream
• 1 tablespoon lemon juice
• 1 tablespoon plus 2 teaspoons Greek seasoning, divided
• Salt
• Freshly ground black pepper
• 4 whole-grain pita pockets (recommended: Thomas' Sahara)

1. Cut cucumber in half lengthwise and grate into a medium mixing bowl.
2. Add yogurt, sour cream, lemon juice, and 1 tablespoon Greek seasoning.
3. Stir to combine.
4. Season with salt and pepper.
5. Refrigerate for at least 1 hour.
6. Serve with toasted pitas chips.
7. Preheat oven to 350 degrees F. Spray baking sheet with olive oil cooking spray; set aside.
8. Cut each.
9. pita bread into 8 triangles.
10. Place on baking sheet, in a single layer.
11. Lightly spray with cooking spray and sprinkle with remaining 2 teaspoons Greek seasoning.
12. Bake for 10 minutes.
13. Remove from oven; let cool.

cucumber, yogurt, sour cream, lemon juice, salt, freshly ground black pepper, pockets

Taken from www.foodnetwork.com/recipes/sandra-lee/cucumber-yogurt-dip-with-pita-chips-recipe.html (may not work)