Touchback Snap Mushroom Dip
![Recipe uses Original Red Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_1000x2000-100x200.png)
Original Red Sauce
Servings:
Makes 2 cups.
![Touchback Snap Mushroom Dip](https://www.tabasco.com/wp-content/uploads/2017/04/4163-320x167.jpg 320w,https://www.tabasco.com/wp-content/uploads/2017/04/4163-640x334.jpg 640w,https://www.tabasco.com/wp-content/uploads/2017/04/4163.jpg 840w)
Ingredients
![TABASCO® Original Red Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000-250x500.png 250w,https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000.png 500w,https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000-100x200.png 100w)
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
2/3 cup ricotta cheese
3 tablespoons Parmesan cheese
8 ounces cream cheese
Preparation
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.