Recipe

Wild Mushroom And Artichoke Dip Recipe


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Ingredients
  • 1/2 c low-fat mayonnaise
  • 1/4 c finely sliced onion
  • 1 (14-oz) can artichoke hearts, drained & coarsely sliced
  • 2 tbsps sliced fresh parsley
  •  Cooking spray
  • 1 tsp olive oil
  • 1 (6-oz) package presliced portobello mushrooms, sliced
  • 1 (8-oz) block fat-free cream cheese
  • 1/4 c (1 oz) grated fresh Parmesan cheese
  • 1/4 c finely sliced celery
  • 1/4 tsp ground red pepper
  • 3/4 tsp salt
  • 2 c sliced shiitake mushroom caps (about 4 oz)
  • 1 tsp black pepper
  • 1/4 c thinly sliced green onions
  • 1 tsp garlic powder
  • 1 (8-oz) block 1/3-less-fat cream cheese

Directions
  • Step #1 Preheat oven to 350°.
  • Step #2 Heat oil In a large-ish nonstick skillet over medium-high heat.
  • Step #3 Add mushrooms; sauté 5 mins or until tender.
  • Step #4 Combine mushrooms & remaining ingredients except cooking spray In a large-ish bowl, stirring until well mixed.
  • Step #5 Spoon mixture into a 2-quart casserole coated with cooking spray.
  • Step #6 Bake at 350° for 30 mins or until thoroughly heated.
  • Enjoy the Wild Mushroom & Artichoke Dip recipe

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