Touchback Snap Mushroom Dip

4 stars based on 5 votes.
5 ratings
Rate This Recipe
Touchback Snap Mushroom Dip


  • 2 tablespoons butter
  • 1/2 pound mushrooms, chopped fine
  • 6 pieces pita bread
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 2 teaspoons garlic powder
  • 2 tablespoons finely chopped red bell pepper
  • 2 tablespoons finely chopped green onion
  • 2 tablespoons TABASCO® brand Original Red Sauce
  • 2/3 cup ricotta cheese
  • 3 tablespoons Parmesan cheese
  • 8 ounces cream cheese


Preheat oven to 425°F. Melt butter in a skillet over medium high heat. Add the mushrooms and sauté until they are soft and all liquid is evaporated. Transfer to a bowl to cool and set aside.

Slice pitas into 8 wedges each and transfer to a baking sheet. Brush with olive oil and toast in the oven until crisp, about 15 minutes. Add the remaining ingredients to the cooled mushrooms and mix well. Serve with toasted pita wedges.

Makes 2 cups.

Talk About It!

Post a Comment

Your Comment:



Comment Policy

You agree not to post material that infringes on the ability of others to enjoy We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Verify that you are a human being.

Add Comment
Be the first to comment on this recipe!