Greek-Style Garlic and Dill Dip !
•! 2 cups plain yogurt!
! •! 1 English hothouse cucumber, unpeeled, halved lengthwise, seeded,
! •! 1 tablespoon coarse salt!
! •! 1/2 cup sour cream!
! •! 2 tablespoons fresh lemon juice!
! •! 2 tablespoons minced fresh dill!
! •! 1 garlic clove, minced!
! •! 6 pita breads, cut horizontally in half, then cut into wedges!
! •! Olive oil!
Line sieve with cheesecloth and place over medium bowl. Place yogurt in sieve.
Cover with plastic wrap and allow to drain in refrigerator overnight.!
Mix cucumber and 1 tablespoon salt in small bowl; cover and chill 3 hours.!
Transfer drained yogurt to another bowl. Mix in sour cream, lemon juice, dill and
garlic. Squeeze out as much excess liquid as possible from cucumber. Stir
cucumber into yogurt. Season with pepper. Cover; chill at least 2 hours. (Can be
made 1 day ahead. Keep refrigerated.)!
Preheat oven to 400°F. Place pita wedges on baking sheets. Brush with olive oil.
Bake until crisp, about 10 minutes. Cool. (Can be made 1 day ahead. Store pita
Airtight at room temperature.) Serve cucumber dip with baked pita wedges.
• 1 can chickpeas, rinsed and drained
• 1 tablespoon olive or canola oil
• 2 tablespoons reduced-sodium taco seasoning mix (or you can use your
own mix of cumin, paprika, red pepper flakes and pepper)
1 Preheat oven to 400 degrees.
2 In a bowl, toss beans and oil to coat evenly. Sprinkle on seasoning mix.
3 Spread out in single layer on a cookie sheet.
4 Bake for 10 minutes, then shake the pan to reposition the beans and to
brown evenly. Bake another 10 minutes until brown.
Makes 4 servings
Serving size: ¼ cup Calories: 130
Protein: 4 g Carbohydrate: 17 g
Dietary Fiber: 3 g Total Fat: 5 g
Saturated Fat: 0 g
Trans Fat: 0 g
Sugar: 2 g