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Warm Mushroom Dip with Baked Pita Crisps

Warm Mushroom Dip with Baked Pita Crisps
  • Duration
  • Cook Time
  • Prep Time
  • 16 ServingsServings


  • 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



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.


Photo and Recipe Courtesy of Mushroom Council and