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Tzatziki Dip with Toasted Pita


6 pieces of pita bread, cut in half, toasted until crisp

Tzatziki Sauce:
2 cups tofutti sour cream
1/2 cucumber, seeded and chopped
1 garlic clove
2 1/2 teaspoons hot sauce
1 teaspoon lemon juice
Salt and freshly ground black pepper

In a food processor, blend the tofutti sour cream, cucumber, garlic, hot sauce, lemon juice and zest in a food processor until smooth. Season with salt and pepper, and transfer to a bowl. Refrigerate at least 1 hour before serving.

Yield: 2 1/2 cups