Cucumber-Yogurt Dip with Pita Chips

  pg 227 1 point   4 servings

2 (6” whole wheat pita breads)
1 c diced English (seedless) cucumber
1 c plain fat-free Greek yogurt
2 T chopped fresh dill, plus additional for garnish
1 sm garlic clove, minced
1 t lemon juice
1 t ground cumin
½ t salt
1/8 t cayenne

1. Preheat oven to 400
2. To make chips, lightly coat both sides of each pita with olive oil nonstick spray. Cut each pita into 8 wedges; arrange wedges in single layer on large baking sheet. Bake until crisp and lightly toasted, 6-7 minutes. Transfer to rack to cool.
3. Meanwhile, to make dip, stir together remaining ingredients in medium bowl. Sprinkle with additional dill. Serve dip with pita chips.