WILD MUSHROOM AND ARTICHOKE DIP

Wild Mushroom and Artichoke Dip image

Provided by Lizzie Rodriquez

Categories Cheese

Time 1h

Yield 20 serving(s)

Number Of Ingredients 17

Previous Next

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

Steps:

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

Nutrition Facts : Calories 70, Fat 3.5, SaturatedFat 2, Cholesterol 10.6, Sodium 234.8, Carbohydrate 6.2, Fiber 1.6, Sugar 1.2, Protein 4.5