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Wild Mushroom and Artichoke Dip

Source of Recipe


Cooking Light-12/02






List of Ingredients



• 1 teaspoon olive oil
  
• 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
  
• 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) black fat-free cream cheese
  
• cooking spray
  






Instructions



1. Preheat oven to 350 degrees.
   
   
2. 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.
   
   
3. Spoon mixture into a 2-quart casserole coated with cooking spray. Bake at 350 for 30 minutes or until thoroughly heated.
   
   
4. Yield: 5 cups (serving size: 1/4 cup). 66 cal, 2.2g fat, 4.5pro, 7.6g carb, 1.2g fiber, 6mg chol, 0.2mg iron, 377mg sod, 50mg calc.
   
   






Final Comments


Serving Ideas: Spiced Parmesan Cheese Crisps