Warm Mushroom Dip With Baked Pita Crisps

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 20 mL
½ tsp salt 2 mL
¼ 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 saute until tender and the liquid given off by the mushrooms has evaporated, about 5 to 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 bread sticks.

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.

Nutritional Information:
Per Serving
Calories: 61
Protein : 2.8 g
Fat: 2.5 g
Carbohydrates: 7.9 g
Dietary Fiber: 1.2 g

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