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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 mushroominfo.com 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;
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