Warm Mushroom Dip with Baked Pita Crisps

• From: Mushroom Council

Ingredients

• 2 Tbs 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 bread

Sautéed mushrooms blended into a creamy base make this dip the perfect appetizer to serve at your next party.

Directions

• 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.
• 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 fresh minced dill for the dried and garnish with fresh dill sprigs.
• Baked Pita CrispsCut 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 400° F for 8-10 minutes or until lightly browned.
• Variation: Tortilla Crisps: Substitute 4 small whole wheat flour tortillas for pitas.