Created with Sketch. ADD YOUR REVIEW 0 Reviews
Prep Time
10 Mins
Yield
Makes 1 serving (serving size: 1 pita, 2 dips, and vegetables)
Photo: Travis Rathbone

How to Make It

Step 1

Split pita apart; tear each half into quarters. Toast and let cool.

Step 2

Arrange the carrot, cucumber, cauliflower, and radicchio in a portable container. Store pita crisps in a plastic bag.

Step 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.

Ratings & Reviews