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
How to Make It
Split pita apart; tear each half into quarters. Toast and let cool.
Arrange the carrot, cucumber, cauliflower, and radicchio in a portable container. Store pita crisps in a plastic bag.
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.