Midday Mezze

• 1 (2-oz) whole-wheat pita bread
• 1/2 cup carrot sticks or baby carrots
• 1/2 small cucumber, cut into spears
• 1 cup cauliflower florets
• 4 radicchio leaves
• 3/4 cup fat-free plain yogurt
• 1/4 cup fresh cilantro or mint, chopped
• 1 tablespoon fresh lime juice
• Kosher salt and freshly ground black pepper
• 1 large tomato, chopped
• 1/8 to 1/4 tsp crushed red pepper

1. Split pita apart; tear each half into quarters. Toast and let cool.
2. Arrange the carrot, cucumber, cauliflower, and radicchio in a portable container. Store pita crisps in a plastic bag.
3. To make creamy dip: In a small portable container, stir together yogurt, cilantro, lime juice, and a pinch each salt and black pepper. To make spicy dip: In a second small container, combine tomato, red pepper, and a pinch each salt and black pepper. Refrigerate veggies and dips up to 2 days; keep pita at room temperature.

bread, carrot, cucumber, cauliflower florets, radicchio, yogurt, fresh cilantro, lime juice, kosher salt, tomato, red pepper

Taken from www.myrecipes.com/recipe/midday-mezze (may not work)