Cucumber Pita Wedges Recipes

CUCUMBER PITA WEDGES

Steps:

• In a mixing bowl, beat cream cheese and salad dressing mix until combined.
• Split pita breads in half, forming two circles.
• Spread cream cheese mixture over pita circles; cut each into six wedges.
• Top with cucumbers.
• Sprinkle with lemon-pepper.

RAITA

Steps:

• Slice the cucumber in half. Use a spoon to scrape out the seeds, then grate it onto paper towels. Squeeze the cucumber in the paper towels to remove the excess moisture, then set aside.
• In a bowl, stir together the yogurt, cumin, coriander, cayenne, lemon juice, salt and pepper. Add the cucumber and stir to combine, then stir in the mint. Taste and adjust the seasoning as you desire.
• Cover and refrigerate for a couple of hours to allow the flavors to combine. Serve as a dip with pita wedges.

HUMMUS AND CUCUMBER BITES

Steps:

• Cut each pita bread into 8 wedges. Spread about 1 teaspoon hummus on each wedge.
• Score cucumber peel lengthwise with tines of fork. Cut cucumber in half lengthwise. Cut each half crosswise into 16 thin slices. Place 2 half-slices cucumber on hummus on each bite.
• Sprinkle with paprika. Garnish with dill weed.

CUCUMBER-FETA SALSA WITH PITA CHIPS

Steps:

• Preheat oven to 350°F.
• To prepare pita chips, cut each pita half into 8 wedges.
• Arragne wedges in a single layer on a baking sheet coated with cooking spray.
• Lightly coat pita wedges with cooking spray; sprinkle with salt.
• Bake at 350 degrees for 10 minutes or until crisp.
• To prepare salsa, combine feta cheese, juice, and pepper; partially mash with fork.
• Add cucumber, onion, mint, and dill.
• Serve salsa with pita chips and lemon wedges.