Warm Mushroom Dip with Baked Pita Crisps

Warm Mushroom Dip with Baked Pita Crisps

Courtesy of Mushroom Council 16 Servings • 8 Min. Prep Time • 10 Min. Cook Time
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 c. light sour cream
2 tsp. dried dill weed
2 tsp. dried paprika
1/2 tsp. salt
1/4 tsp. pepper
2 whole wheat pita breads

Directions:

1. 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 min. Reduce heat to simmer; mix in sour cream, dill weed, paprika, salt and pepper and simmer until slightly thickened and warm.

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

* 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 min. or until lightly browned.

* Substitute 2 Tbsp. fresh minced dill for the dried and garnish with fresh dill sprigs.

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

Recipe and photos courtesy of the Mushroom Council and mushroominfo.com

Nutrition:

Calories: 60; Calories From Fat: 25; Total Fat: 3g; Saturated Fat: 1g; Cholesterol: 10mg; Total Carbs: 7g; Fiber: 1g; Sugar: 2g; Protein: 3g; Sodium: 140mg;