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.

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Credit: Travis Rathbone

Recipe Summary test

prep:
10 mins
total:
10 mins
Yield:
Makes 1 serving (serving size: 1 pita, 2 dips, and vegetables)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Split pita apart; tear each half into quarters. Toast and let cool.

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  • Arrange the carrot, cucumber, cauliflower, and radicchio in a portable container. Store pita crisps in a plastic bag.

  • 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.

Nutrition Facts

378 calories; fat 1.6g; saturated fat 0.3g; mono fat 0.2g; poly fat 0.5g; protein 22g; carbohydrates 78g; fiber 12g; cholesterol 4mg; iron 4mg; sodium 591mg; calcium 388mg.
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