Philly Cheesesteak Dip with Baked Pita Chips!!!!

What? This sounds SO good (from the mag. Clean Eating):
(serves 12 hungry Seahawks fans)

6-6" whole grain pitas, split in half, each half cut into 6 triangles
Olive oil cooking spray
1 T. water
1/2 cup chopped sweet* white onion
1/2 cup seeded chopped sweet red pepper
1 8 oz. package of crimini mushrooms, chopped
1/4 t. sea salt
3 large cloves garlic, minced
1/2 lb. rare deli roast beef*, chopped
1/4 t. freshly ground pepper*
1 T. Worcestershire sauce
1 cup low fat sour cream
1/2 cup low fat cream cheese, softened
1/3 cup 2%* milk
1/2 t. mustard powder
1&1/4 cups shredded low fat* provolone cheese
2 T. arrowroot powder

Preheat oven to 450. Line two large baking sheets with parchment paper. Arrange pitas on sheets in a single layer and mist with cooking spray. Bake for 6-8 mins. until crisp and lightly browned. Remove from oven and set aside to cool. Meanwhile, in a large nonstick skillet on medium, heat water. Add onion, bell pepper, mushrooms, and salt and cook for 5-7 mins. until veggies are softened and water has evaporated. Add garlic and beef. Increase heat to med.-high and cook, stirring occasionally for about 5 mins. Season with 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 mins., stirring often, until cheese is melted and mixture is hot. Transfer to a serving bowl, and serve with pita chips. Tip: try reserving 2 T. of the cheese to top off dip, and melt under the broiler just before serving.

"If you don't get happy where you are, you'll never make it to where you want to be".

Happy Friday, and have FUN today!!

Love,

MM