Thursday, February 23, 2012

Mini Veggie Pockets!

Earlier this month I was looking for healthy recipes I could make for Super Bowl Sunday and I came upon 50 Super Bowl Snacks on  After looking through all of them #50 sounded awesome, quick and easy: Mini Veggie Pockets.

Here is the recipe:
1. Warm 12 mini pitas
2. Cut off the tops and fill with hummus, crumbled feta, chopped olives, cucumber, lettuce, and tomato.   

Really can't get easier than that!!! I modified it to my own likings by removing the olives and lettuce, I would rather have more feta, cucumber and tomato.  I also added a Tzatziki dip (see recipe below).  Which is also very easy, and it makes more than enough. 

Last night my friend Nicole was having a gathering for all Tax-Season Widows and Friends and I brought my Mini Veggie Pockets.  This time I set is up as a "Make-it-Yourself," rather than preassemble each pocket. I found this is best because it does not let the moisture from the veggies and sauce make the pita soggy.  NOTE: I usually can find the mini pita pockets at Trader Joe's, but last night they were out so I substituted with full-sized pitas and cut them each into 4 pieces and they worked just the same.

Serves 12, Yields: 1.5 pints
Find this recipe online.

Here is the recipe:
1 pint sour cream (I used Fage 0% Greek Yogurt)
1 English cucumber, peeled, grated, and salted lightly
3 garlic cloves, mashed
1/3 c olive oil
1 tablespoon red wine vinegar
1 tablespoon minced fresh dill

1. Just mix everything up together until it is all blended and the oil has emulsified into the yogurt/sour cream.  Taste for seasoning and add salt if necessary.  Put in resealable container and let sit in the refrigerator for 2-3 hours.


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