Perfect Tzatziki with Cumin Pita Triangles

Warm pita bread meets cool yogurt dip in this lowfat snack or appetizer. Straining the yogurt beforehand results in a thicker, creamier dip.

Yield: 1 1/2 cups (6 servings)
Preparation time: 75 minutes
Difficulty Level: Moderate

Ingredients:

1 container (16 ounces) Horizon Organic fat free plain yogurt
1 medium cucumber, peeled, seeded and finely chopped
1/2 teaspoon salt
2 cloves garlic, minced
1 tablespoon fresh dill, chopped
1 teaspoon fresh mint, chopped
1 tablespoon olive oil
1/2 teaspoon red wine vinegar or fresh lemon juice
freshly ground black pepper
6 loaves pita bread
ground cumin, to taste

Directions:

Spoon yogurt into strainer lined with a coffee filter or cheesecloth and set in a bowl. Drain for one hour in the refrigerator. Place the chopped cucumber in another strainer, sprinkle with 1/4 teaspoon of salt and drain for one hour.

When yogurt and cucumbers have drained, preheat oven to 325 degrees. Sprinkle each pita with ground cumin and wrap the loaves together in a piece of aluminum foil. Bake for 15 minutes until warm.

Meanwhile, in a medium bowl combine the strained yogurt, cucumber, salt, garlic, chopped herbs, olive oil, vinegar and pepper.

Remove pita bread from oven, cool slightly, and then cut into quarters. Serve warm pita triangles with dip.

Dip can be made ahead and stored in the refrigerator in an airtight container for up to one week. The dip is also great served with fresh vegetables or as an accompaniment to grilled lamb or gyros.

Nutrition Information per serving:
Calories 201;
Protein 10g;
Carbohydrates 37g;
Total Fat 2g;
Saturated Fat 0g;
Cholesterol 2 mg;
Calcium 16% DV;
Vitamin A 1% DV;
Iron 11% DV;
Sodium 378 mg