Warm Mushroom Dip with Baked Pita Crisps

[cappuccino]

(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 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.

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

For more great mushroom recipes visit us online at www.mushrooms.ca.

Credit: www.newscanada.com