I like to make greek yogurt dip...
3 Cups Low Fat/Fat Free Plain Yogurt
1 english cucumber (the long skinny ones)
1 glove garlic
1 bunch fresh dill
salt to taste
Pour the yogurt into a cheesecloth and strain over a bowl for 2 hours to remove excess liquid (be sure to keep it in the fridge...my sister forgot this part, but she burns water).
Peel, seed, and dice cucumber
Chop dill
Mince glove of garlic, add a pinch of salt, then mash with side of knife on cutting board until garlic paste
Combine all ingredients in a bowl and refridgerate for 30 minutes to combine flavors. While dip is chilling, spray 6 small whole wheat pitas with spray butter or oil olive flavored pam and sprinkle with salt. Pop pitas in the oven for 10 minutes at 350. Remove and slice into triangle wedges and serve alongside the Greek dip.
A half cup of dip and 6 pita triangles is roughly 4pts!