2 tbsp. unsalted butter
2 c. finely chopped fresh mushrooms, about 6 oz.
1/3 c. chopped onions
1 tbsp. snipped fresh dill or 1 tsp. dill weed
48 low salt Ritz crackers
1/2 c. plain low fat yogurt

In skillet, over medium heat, melt butter. Add mushrooms and onion; cook, stirring occasionally for 3 to 4 minutes. Add dill.

Spoon 1 teaspoon mixture onto each cracker. Top each with 1/2 teaspoon yogurt and a dill sprig if desired. Serve immediately. Makes 4 dozen appetizers.