Warm Mushroom Dip with Baked Pita Crisps

Recipe courtesy of Mushrooms Canada and mushrooms.ca


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

Yield: 1 cup or 16 servings

Preparation Time: 8 minutes

Cooking Time: 10 minutes


2 tbsp butter or vegetable oil
1 lb fresh Mushrooms, finely chopped
2 tsp lemon juice 1 medium onion, finely chopped
2 cloves garlic, minced
1 cup light sour cream
2 tsp dried dill weed 2tsp dried paprika
½ tsp salt ¼ tsp pepper
2 whole wheat pita breads


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

Tip: Substitute 2 tbsp 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 for 8-10 minutes or until lightly browned.

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


Calories: 60; Total Fat: 3g; Saturated Fat: 1.5g; Cholesterol: 10mg; Sodium: 140mg; Protein: 3g; Total Carbohydrate: 7g; Dietary Fiber: 1g


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