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Midday Mezze

Photo: Travis Rathbone
Prep time 10 mins
Yield Makes 1 serving (serving size: 1 pita, 2 dips, and vegetables)
Cool and creamy, chunky and spicy--two quick dips enliven crisp pita and veggies. Save time: Use store-bought plain pita chips and bagged baby carrots and cauliflower florets.


  • 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

Nutrition Information

  • calories 378
  • fat 1.6 g
  • satfat 0.3 g
  • monofat 0.2 g
  • polyfat 0.5 g
  • protein 22 g
  • carbohydrate 78 g
  • fiber 12 g
  • cholesterol 4 mg
  • iron 4 mg
  • sodium 591 mg
  • calcium 388 mg

How to Make It

  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.