Midday Mezze

Ingredients

• 0.5 cup baby carrots 
• 1 cup cauliflower florets 
• 0.1 tsp pepper red crushed
• 0.5 small cucumber cut into spears
• 0.8 cup yogurt plain fat-free
• 0.3 cup cilantro leaves fresh chopped
• 1 serving kosher salt and pepper black freshly ground
• 1 tablespoon juice of lime fresh
• 2 oz pita bread whole-wheat
• 4  radicchio leaves 
• 1 large tomatoes chopped

Equipment

• ziploc bags

Directions

1. Split pita apart; tear each half into quarters. Toast and let cool.
2. Arrange the carrot, cucumber, cauliflower, and radicchio in a portable container. Store pita crisps in a plastic bag.
3. 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.