Philly Cheesesteak Dip with Baked Pita Chips
It doesn't get more decadent than this meaty, cheesy dip with homemade crispy pita chips. Low-fat sour cream and cream cheese help achieve a velvety texture without excess fat.
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Ingredients
- 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
Preparation
- 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.)
Nutrition Information
- Serving Size 6 chips and 1/4 cup dip
- Calories 276
- Carbohydrate Content 39 g
- Cholesterol Content 23 mg
- Fat Content 7 g
- Fiber Content 2 g
- Protein Content 15 g
- Saturated Fat Content 3 g
- Sodium Content 522 mg
- Sugar Content 2 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 1 g