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Warm Mushroom Dip with Baked Pita Crisps
Courtesy of Mushroom Council
Servings: 16
Prep Time: 8 Min.
Cook Time: 10 Min.
What you need:
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+ 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
What to do:
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
Nutritional information:
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;