Warm Mushroom Dip with Baked Pita Crisps

Warm Mushroom Dip with Baked Pita Crisps

Prep Time: 8 minutes

Cook Time: 10 minutes

Yield: 1 cup (250 mL) or 16 Servings

Calories per serving: 61

Fat per serving: 2.5 g

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.

Ingredients

  • 2 tbsp (25 mL) butter or vegetable oil
  • 1 lb. (500 g) fresh Mushrooms, finely chopped
  • 2 tsp (10 mL) lemon juice
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (250 mL) light sour cream
  • 2 tsp (10 mL) Each dried dill weed and paprika
  • ½ tsp (2 mL) salt
  • ¼ tsp (1 mL) pepper

Instructions

  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 minutes.
  2. Reduce heat to simmer; mix in sour cream, dillweed, paprika, salt and pepper and simmer until slightly thickened and warm.
  3. Serve warm with pita crisps, multigrain, low fat crackers or breadsticks. Makes 1 cup (250 mL) or 16 servings

Notes

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. More delicious recipe ideas are available online at www.mushrooms.ca.

www.newscanada.com

http://canadianhometrends.com/warm-mushroom-dip-with-baked-pita-crisps/

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