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

Cucumber Pita Wedges Recipe

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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


  • 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


  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

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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!"

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!!!"

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."

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!"

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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