Warm Mushroom Dip with Baked Pita Crisps

  • Yield 16 servings

This mushroom dip makes a great appetizer or snack.


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



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