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Cucumber Pita Wedges Recipe
Cucumber Pita Wedges Recipe photo by Taste of Home

Cucumber Pita Wedges Recipe

Read Reviews (5)
4.78 5
Publisher Photo
I first tasted these delicious snacks at a friend's houses. Of the finger foods she served, this platter was the first to empty.—Grace Yaskovic, Lake Hiawatha, New Jersey
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:16 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 16 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons Italian salad dressing mix
  • 4 whole pita breads
  • 1 to 2 medium cucumbers, peeled and cut into 1/8-inch slices
  • Lemon-pepper seasoning

Directions

  1. In a small bowl, beat cream cheese and salad dressing mix until combined.
  2. 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. Yield: 4 dozen.
Originally published as Cucumber Pita Wedges in Taste of Home June/July 1999, p6

Reviews for Cucumber Pita Wedges(5)

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed May. 3, 2010

I made this for a group of women and every one of them asked me for the recipe. It's different and tastes so great!

MY REVIEW
Reviewed Feb. 3, 2010

My siblings love these! I too toast the pita wedges before I spread the cream cheese mixture. I also do not put 2 tbs, I thought it was a bit too overwhelming, I cut it down to 1.25 Tbs. The teenagers wolf it down!!!

MY REVIEW
Reviewed Dec. 7, 2009

These were good tasting and simple. I served them as an appetizer on Thanksgiving. They were easy to put together at the last minute, and I received a lot of complements.

MY REVIEW
Reviewed Feb. 1, 2009 Edited Feb. 3, 2010

My friends and family enjoy this appetizer. I toast the pita wedges for 2-3 minutes in my countertop oven before I spread the cream cheese mixture. Fantastic!

MY REVIEW
Reviewed Sep. 15, 2008

I love, love, love this recipe. Can't say how many times I've made it since it appeared in the magazine. Everyone just loves it!

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