Warm Mushroom Dip with Baked Pita Crisps

Recipe courtesy of Mushrooms Canada and mushrooms.ca

Print This Page

Yield: 1 cup or 16 servings

Preparation Time: 8 minutes

Cooking Time: 10 minutes

Ingredients

2 tbsp butter or vegetable oil 1 lb fresh Mushrooms, finely chopped 2 tsp lemon juice 1 medium onion, finely chopped 2 cloves garlic, minced 1 cup light sour cream 2 tsp dried dill weed 2tsp dried paprika ½ tsp salt ¼ tsp pepper 2 whole wheat pita breads

Directions

In large skillet melt butter over medium heat; stir in mushrooms, lemon juice, garlic and onions sauté until tender and the liquid given off by the mushrooms has evaporated, about 5 –7 minutes. Reduce heat to simmer; mix in sour cream, dillweed, paprika, salt and pepper and simmer until slightly thickened and warm.

Serve warm with pita crisps, multigrain, low fat crackers or breadsticks

Tip: Substitute 2 tbsp fresh minced dill for the dried and garnish with fresh dill sprigs.

Baked Pita Crisps: Cut 2 whole wheat pita breads in half horizontally with scissors or serrated knife. Cut each half into 8 triangles. Arrange in single layer on cookie sheet; bake in 400ºF for 8-10 minutes or until lightly browned.

Variation: Tortilla Crisps: Substitute 4 small whole wheat flour tortillas for pitas.

NUTRITION FACTS per serving