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.
Original TABASCO^® brand Pepper 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