6 6-inch whole-grain pitas, split in half, each half cut into 6 triangles (TIP: To make this recipe gluten-free, substitute with brown rice tortillas.)
Olive oil cooking spray
1/2 cup chopped yellow onion
1/2 cup seeded and chopped green or red bell pepper
1 8-oz package cremini mushrooms, chopped
1/4 tsp sea salt
3 large cloves garlic, minced
1/2 lb lean ground beef
1/4 tsp fresh ground black pepper
1 tbsp Worcestershire sauce
1 cup low-fat sour cream
1/2 cup low-fat cream cheese, softened
1/3 cup 1% milk
1/2 tsp mustard powder
1 1/4 cups shredded low-fat sharp cheddar cheese
2 tbsp arrowroot powder
Preheat oven to 450°F. Line 2 large baking sheets with parchment paper. Arrange pitas on sheets in a single layer and mist with cooking spray. Bake for 6 to 8 minutes, until crisp and lightly browned. Remove from oven and set aside to cool.
Meanwhile, in a large nonstick skillet on medium, heat 1 tbsp water. Add onion, bell pepper, mushrooms and salt and cook for 5 to 7 minutes, until vegetables are softened and water has evaporated. Add garlic and beef. Increase heat to medium-high and cook, stirring occasionally and breaking up with a spoon, for about 5 minutes, until meat is cooked through. Season with black pepper and stir in Worcestershire. Turn off heat.
In a blender or food processor, process sour cream, cream cheese, milk, mustard powder and cheese until smooth. Add arrowroot and blend to incorporate.
Turn heat back to medium and pour sour cream mixture into skillet with beef. Cook for 5 minutes, stirring often, until cheese is melted and mixture is hot. Transfer to a serving bowl and serve with pita chips. (TIP: Try reserving 2 tbsp of cheese to top off dip, and melt under the broiler just before serving.)
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