Ingredients

• 1 medium hot house cucumber
• 1 cup fat-free plain yogurt
• 1 cup fat-free sour cream
• 1 tablespoon lemon juice
• 1 tablespoon plus 2 teaspoons Greek seasoning, divided
• Salt
• Freshly ground black pepper
• 4 whole-grain pita pockets (recommended: Thomas' Sahara)

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Instructions

1. Cut cucumber in half lengthwise and grate into a medium mixing bowl. Add yogurt, sour cream, lemon juice, and 1 tablespoon Greek seasoning. Stir to combine.
2. Season with salt and pepper.
3. Refrigerate for at least 1 hour. Serve with toasted pitas chips.
4. Pita Chips:
5. Preheat oven to 350 degrees F. Spray baking sheet with olive oil cooking spray; set aside.
6. Cut each. pita bread into 8 triangles. Place on baking sheet, in a single layer. Lightly spray with cooking spray and sprinkle with remaining 2 teaspoons Greek seasoning. Bake for 10 minutes. Remove from oven; let cool.