Warm Mushroom Dip with Baked Pita Crisps

  • Yield: 16 servings


2tablespoons butter or vegetable oil
1pound fresh mushrooms, finely chopped
2teaspoons lemon juice
1medium onion, finely chopped
2 garlic cloves, minced
1cup light sour cream
2teaspoons dried dill weed
2teaspoons dried paprika
1/2teaspoon salt
1/4teaspoon pepper
2 whole-wheat pita breads


  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, 5  to 7 minutes. Reduce heat to simmer; mix in sour cream, dillweed, paprika, salt and pepper and simmer until slightly thickened and warm.
  2. Cut 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 a 400F oven 8 to 10 minutes, until lightly browned. Serve with warm mushroom dip.

Tip: Substitute 2 tablespoons fresh minced dill for the dried and garnish with fresh dill sprigs.

Recipe courtesy of the Mushroom Council’s Mushroom Channel

Nutritional Info *per serving

  • Calories 60
  • Fat 3g
  • Saturated Fat 1.5g
  • Cholesterol 10mg
  • Sodium 140mg
  • Carbohydrate 7g
  • Fiber 1g
  • Protein 3g