Wild Mushroom and Artichoke Dip

Cooking Light.
Wild Mushroom and Artichoke Dip
Wild Mushroom and Artichoke Dip

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

servings

Ingredients

  • 1

    tsp olive oil

  • 2

    cups sliced shiitake mushroom caps (~ 4 oz)

  • 1

    (6oz) pkg presliced portobello mushrooms, chopped

  • 1/2

    cup low-fat mayonnaise

  • 1/4

    cup (1oz) grated fresh Parmesan cheese

  • 1/4

    cup finely chopped celery

  • 1/4

    cup finely chopped onion

  • 1/4

    cup thinly sliced green onions

  • 2

    Tbsp chopped fresh parsley

  • 1

    tsp garlic powder

  • 1

    tsp black pepper

  • 3/4

    tsp salt

  • 1/4

    tsp ground red pepper

  • 1

    (14oz) can artichoke hearts, drained & coarsely chopped

  • 1

    (8oz) block 1/3 less fat cream cheese

  • 1

    (8oz) block fat free cream cheese

  • Cooking spray

Directions

Preheat oven to 350 deg. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms; saute 5 minutes or until tender. Combine mushrooms and remaining ingredients except cooking spray in a large bowl, stirring until well blended. Spoon mixture into a 2 qt casserole coated with cooking spray. Bake at 350 deg for 30 minutes or until thoroughly heated.

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