Wild Mushroom and Artichoke Dip

Prep Time: 20 Minutes

Cook Time: 40 Minutes

Ready In: 60 Minutes

Servings: 20

great dip

Ingredients:

1 teaspoon olive oil

2 cups shiitake mushrooms, caps, silced, about 4 ounces

6 ounces mushrooms, portobello, chopped

1/2 cup low-fat mayonnaise

1/4 cup parmesan cheese, grated

1/4 cup celery, finely chopped

1/4 cup onion, finely chopped

1/4 cup green onion, finely sliced

2 tablespoons fresh parsley, chopped

1 teaspoon garlic powder

1 teaspoon black pepper

3/4 teaspoon salt

1/4 teaspoon ground red pepper

14 ounces canned artichoke hearts, drained and coarsely chopped

8 ounces neufchatel cheese, 1/3 less fat cream cheese

8 ounces fat free cream cheese

nonstick cooking spray

Directions:

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

By RecipeOfHealth.com