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Touchback Snap Mushroom Dip

Recipe uses Original Red Sauce
Original Red Sauce
Makes 2 cups.
Touchback Snap Mushroom Dip
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
2/3 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.

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Original Red Sauce

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Original Red Sauce