Wild Mushroom and Artichoke Dip



5 cups (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 66
Caloriesfromfat 30 %
Fat 2.2 g
Satfat 1 g
Monofat 0.3 g
Polyfat 0.1 g
Protein 4.5 g
Carbohydrate 7.6 g
Fiber 1.2 g
Cholesterol 6 mg
Iron 0.2 mg
Sodium 377 mg
Calcium 50 mg


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


Preheat oven to 350°.

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.

Spoon mixture into a 2-quart casserole coated with cooking spray. Bake at 350° for 30 minutes or until thoroughly heated.