Travis Rathbone
Prep Time
10 Mins
Makes 1 serving (serving size: 1 pita, 2 dips, and vegetables)

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.

Use any veggie combo with these cool and creamy and chunky and spicy dips.


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.

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