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.