Cucumber Dip with Pita Crisps

• 3 each pita bread, whole wheat pockets
• 3/4 cup yogurt, low-fat plain
• 2 tablespoons sour cream, light
• 1 each garlic cloves minced
• 1 each cucumbers peeled and shredded
• 1 tablespoon mint leaves chopped fresh
• 2 teaspoons cilantro chopped fresh

1. Heat oven to 375F (190C).
2. Split each pocket bread into 2 rounds.
3. Cut each round into eighths to make 48 triangles.
4. Place rough side up on ungreased cookie sheets.
5. Bake at 375F (190C) F for 6 to 8 minutes or until crisp.
6. Cool completely.
7. Meanwhile, in small bowl combine all remaining ingredients and mix well.
8. Serve with pita crisps.

pita bread, yogurt, sour cream, garlic, cucumbers, mint, cilantro

Taken from recipeland.com/recipe/v/cucumber-dip-pita-crisps-40409 (may not work)