Wild Mushroom and Artichoke Dip

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 5

Ingredients:

1 teaspoon olive oil

2 cups sliced shiitake mushroom caps (about 4 ounces)

1 (6-ounce) package presliced portobello mushrooms, chopped

1/2 cup low-fat mayonnaise

1/4 cup (1 ounce) grated fresh parmesan cheese

1/4 cup finely chopped celery

1/4 cup finely chopped onion

1/4 cup thinly sliced green onions

2 tablespoons chopped fresh parsley

1 teaspoon garlic powder

1 teaspoon black pepper

3/4 teaspoon salt

1/4 teaspoon ground red pepper

1 (14-ounce) can artichoke hearts, drained and coarsely chopped

1 (8-ounce) block 1/3-less-fat cream cheese

1 (8-ounce) block fat-free cream cheese

cooking spray

Directions:

1. Preheat oven to 350°.
2. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms; sauté 5 minutes or until tender. Combine mushrooms and remaining ingredients except cooking spray in a large bowl, stirring 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