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Wild Mushroom and Artichoke Dip

Yield 5 cups (serving size: 1/4 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

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