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Recipe
Wild Mushroom And Artichoke Dip Recipe
Print 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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Pasta And Rice
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Pasta
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