Wild Mushroom and Artichoke Dip

By rossboys

Cooking Light.

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.