TOUCHBACK SNAP MUSHROOM DIP

Ingredients Weight Measure
Butter 2 Tbsp.
Mushrooms, diced 1/2 lb.
Pita bread 6 loaves
Olive oil 2 Tbsp.
Salt 3/4 tsp.
Garlic, granulated 2 tsp.
Red pepper, minced 2 Tbsp.
Green onion 2 Tbsp.
TABASCO® brand Original Red Sauce 2 Tbsp.
Ricotta cheese, whole milk 2/3 cup
Parmesan cheese 3 Tbsp.
Cream cheese 8 oz.

Method

  1. Heat butter in saucepan and sauté mushrooms until dry. When done, cool.
  2. Cut pita bread into wedges (8 per loaf). Place on pan and toast at 425°F for 15 to 20 minutes.
  3. Combine all ingredients (except pita bread) and mix well. Serve in serving bowl with toasted pita wedges.

Yield: 2 cups