Cucumber Yogurt Dip With Greek Pita Chips - cooking recipe

Ingredients

Yogurt Dip
1 medium seedless cucumber (or regular cucumber that has been seeded)
1 cup plain yogurt
1 cup low-fat sour cream
1 tablespoon lemon juice
1 tablespoon all purpose Greek seasoning, plus
2 teaspoons all purpose Greek seasoning, divided (store bought or homemade)
salt & freshly ground black pepper
4 whole grain pita
cooking spray

Preparation

Yogurt Dip:
Cut the cucumber in half lengthwise and grate into a medium mixing bowl. Add yogurt, sour cream, lemon juice, and 1 tablespoon Greek seasoning. Stir to mix well.
Season with salt and pepper to taste.
Refrigerate for at least 1 hour.
Serve with the toasted pitas chips.
Pita Chips:
Preheat oven to 350 degrees F.
Spray baking sheet with olive oil cooking spray(or use olive oil on a piece of paper towel and wipe over baking sheet); set aside.
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. Enjoy!