Warm Mushroom Dip with Baked Pita Crisps

By EdieK

This light dip is superb with these easy low fat crisps. The crisps keep well in an airtight container - so make a big batch.

Ingredients

• 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 dried dill weed 20 mL
• 1 tsp paprika 5 mL
• 1/2 tsp salt 2 mL
• 1/4 tsp pepper 1 mL
• Baked pita crisps (recipe below)

Details

Servings 16

Preparation

Step 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. 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

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.