Warm Mushroom Dip with Baked Pita Crisps

(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 (25 mL) butter or vegetable oil

1 lb. (500 g) fresh Mushrooms, finely chopped

2 tsp (10 mL) lemon juice

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup (250 mL) light sour cream

2 tsp (10 mL) Each dried dill weed and paprika

½ tsp (2 mL) salt

¼ tsp (1 mL) pepper

Baked pita crisps (recipe below)

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. Makes 1 cup (250 mL) or 16 servings

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.

Tortilla Crisps: Substitute 4 small whole wheat flour tortillas for pitas.

Nutritional Information:Calories: 61, Protein : 2.8 g, Fat: 2.5 g, Carbohydrates: 7.9 g, Dietary Fibre: 1.2 g

More delicious recipe ideas are available online at www.mushrooms.ca.

Source: www.newscanada.com