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rossboys

Wild Mushroom and Artichoke Dip

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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

Details

Servings 5

Preparation

Step 1

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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