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Warm Mushroom Dip With Baked Pita Crisps

Warm Mushroom Dip With Baked Pita Crisps

This light dip is superb with these easy low fat crisps. The crisps keep well in an airtight container - so make a big batch.

Preparation Time: 8 minutes Cooking Time: 10 minutes

2 tbsp butter or vegetable oil 25 mL
1 lb fresh Mushrooms, finely chopped 500 g
2 tsp lemon juice 4 mL
1 medium onion, finely chopped 1
2 cloves garlic, minced 2
1 cup light sour cream 250 mL
2 tsp each dried dill weed and paprika 20 mL
½ tsp salt 2 mL
¼ tsp pepper 1 mL
Baked pita crisps (recipe below)

In large skillet melt butter over medium heat; stir in mushrooms, lemon juice, garlic and onions saute until tender and the liquid given off by the mushrooms has evaporated, about 5 to 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 bread sticks.

Makes 1 cup (250 mL) or 16 servings

Tip: Substitute 2 tbsp (25 mL) 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 (200ºC) for 8-10 minutes or until lightly browned.

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

Nutritional Information:
Per Serving
Calories: 61
Protein : 2.8 g
Fat: 2.5 g
Carbohydrates: 7.9 g
Dietary Fiber: 1.2 g

Visit Brittany Stager's website for more delicious recipe ideas Mushrooms Canada at www.mushrooms.ca..


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