Warm Mushroom Dip with Baked Pita Crisps
Contributed by: News Canada
(NC) - This light dip is superb with these easy low fat crisps. The crisps keep well in an airtight container - so make a big batch.
Preparation Time: 8 minutes Cooking Time: 10 minutes
- 2 tbsp butter or vegetable oil 25 mL
- 1 lb fresh Mushrooms, finely chopped 500 g
- 2 tsp lemon juice 4 mL
- 1 medium onion, finely chopped 1
- 2 cloves garlic, minced 2
- 1 cup light sour cream 250 mL
- 2 tsp Each dried dill weed and paprika 10 mL
- 1/2 tsp salt 2 mL
- 1/4 tsp pepper 1 mL
- Baked pita crisps (recipe below)
In large skillet melt butter over medium heat; stir in mushrooms, lemon juice, garlic and onions saute until tender and the liquid given off by the mushrooms has evaporated, about 5 -7 minutes.
Reduce heat to simmer; mix in sour cream, dillweed, paprika, salt and pepper and simmer until slightly thickened and warm.
Serve warm with pita crisps, multigrain, low fat crackers or breadsticks.
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.
For more great mushroom recipes visit us online at www.mushrooms.ca.
Serving Size: Makes 1 Cup (250 mL) or 16 Servings