This high-flavored, low-fat dip can be served with toasted pita bread triangles. Brush both sides of pita breads lightly with olive oil and toast quickly on the grill. Cut into wedges.

1 cup plain low-fat yogurt

1 cucumber, peeled and thinly sliced

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/8 teaspoon crushed red pepper flakes

1/2 teaspoon cumin seed

1/2 teaspoon coriander seed

1. In small bowl, stir together cucumber, yogurt, salt and peppers.

2. In a small heavy skillet, toast the cumin and coriander seeds over high heat until fragrant, about 1 minute.

3. Crush seeds coarsely and stir into yogurt mixture. Cover and chill.

Makes about 2 cups. (Serving size about 1/4 cup)

Recipe courtesy of the National Pork Board.

 

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