Warm Mushroom Dip with Baked Pita Crisps

Name: Warm Mushroom Dip with Baked Pita Crisps
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 16 Servings
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 cup 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

Author:
Jamie Geller Test Kitchens
Publish date:
May 29, 2010

30minDuration
20minCook Time
10minPrep Time
16 ServingsServings

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 cup 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

Preparation

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

4 Baked Pita Crisps: Cut 2 whole wheat pita breads in half horizontally with scissors or serrated knife.

5 Cut each half into 8 triangles. Arrange in single layer on cookie sheet; bake in 400ºF for 8-10 minutes or until lightly browned.

Source:

Photo and Recipe Courtesy of Mushroom Council and Mushroominfo.com