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.
More From Health
- Calories: 378
- Fat: 1.6g
- Saturated fat: 0.3g
- Monounsaturated fat: 0.2g
- Polyunsaturated fat: 0.5g
- Protein: 22g
- Carbohydrate: 78g
- Fiber: 12g
- Cholesterol: 4mg
- Iron: 4mg
- Sodium: 591mg
- Calcium: 388mg
- 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
- 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.
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