This light dip is superb with these easy low fat crisps. The crisps keep well in an airtight container – so make a big batch.
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
1 tsp paprika
1/2 tsp salt
1/4 tsp pepper
Baked pita crisps (recipe below)
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, dill weed, paprika, salt and pepper and simmer until slightly thickened and warm.
Serve warm with pita crisps, multigrain, low-fat crackers or breadsticks
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.
Per Serving: 61 Calories, 139 mg Sodium, 2.8 g Protein, 2.5 g Fat, 7.9 g Carbohydrates, 1.2 g Dietary Fibre.