Wild Mushroom and Artichoke Dip

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 66
  • Calories from fat: 30%
  • Fat: 2.2g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.1g
  • Protein: 4.5g
  • Carbohydrate: 7.6g
  • Fiber: 1.2g
  • Cholesterol: 6mg
  • Iron: 0.2mg
  • Sodium: 377mg
  • Calcium: 50mg

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

Preparation

  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.
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