Warm Mushroom Dip with Baked Pita Crisps |
This light dip is superb with these easy low fat crisps. The crisps keep well in an airtight container - so make a big batch. Makes 1 cup (250 mL) or 16 servings.
Prep time: 8 min
Cooking time: 10 min
Ingredients
- 2 tbsp (25 mL) butter or vegetable oil
- 1 lb (500 g) fresh Mushrooms, finely chopped
- 2 tsp (4 mL) lemon juice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (250 mL) light sour cream
- 2 tsp (20 mL) each dried dill weed and paprika
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) pepper
- Baked pita crisps (recipe below)
Directions
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
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.
Tip: Substitute 2 tbsp ( 25 mL) fresh minced dill for the dried and garnish with fresh dill sprigs.
Nutritional Information:
Per Serving
Calories: 61
Protein : 2.8 g
Fat: 2.5 g
Carbohydrates: 7.9 g
Dietary Fibre: 1.2 g
For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca.
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