Wild Mushroom and Artichoke Dip

Submitted by Lizzie_Rodriquez

"great dip"

 

• Ready In: 1hr
• Ingredients: 17
• Serves: 20

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.