Filed Under: mushroom recipe, mushrooms, saute, snack, Under 20 Mins, Vegetables

Warm Mushroom Dip with Baked Pita Crisps

This delicious and creamy dip is superb with these easy pita crisps. The crisps keep well in an airtight container; so make a big batch

April 8th, 2012

Recipe courtesy of More delicious recipe ideas are available online at

Rich and creamy, this dip is a fantastic treat on a cold winter's evening, especially with a crowd and a bottle of crisp white wine. Alternatively it's the perfect appetizer to serve on a warm summer's night while lazily barbecuing and spending time with the family.
Prep Time
8 minutes
Cook Time
10 minutes
  • 2 tablespoons butter or vegetable oil
  • 1 pound fresh mushrooms, finely chopped
  • 2 teaspoons lemon juice
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup sour cream
  • 2 teaspoons each dried dill weed and paprika
  • ½ teaspoon salt
  • ¼ 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 mushrooms has evaporated, about 5 to 7 minutes.

  2. Reduce heat to simmer. Mix in sour cream, dillweed, paprika, salt and pepper. Simmer until slightly thickened and warm.

  3. Serve warm with pita crisps, multigrain, low fat crackers or breadsticks.

  4. To make baked pita crisps: preheat oven to 400°F. 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 for 8 to 10 minutes or until lightly browned.

Nutrients Per Serving

61 calories, 3 g protein, 3 g fat, 8 g carbs, 1 g fibre

Warm Mushroom Dip with Baked Pita Crisps

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