Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
This wonderful twist on the classic artichoke dip adds in sauteed mushrooms to the mix. Delicious.
1 teaspoon olive oil
2 cups sliced shiitake mushroom caps (about 4 ounces)
1 (6 ounce) package of pre-sliced Portobello mushrooms, chopped
1/2 cup light mayonnaise
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
dash of cayenne pepper
1 (14 ounce) can artichoke hearts, drained & coarsely chopped
2 (8-ounce) packages fat-free cream cheese
1. Preheat oven to 350°F. Coat a 2-quart casserole dish with cooking spray.
2. Heat oil in large nonstick skillet over medium-high heat. Add mushrooms; sauté 5 minutes or until tender. Combine mushrooms and remaining ingredients, stirring until well-blended.
3. Spoon mixture into prepared dish. Bake for 30 minutes or until thoroughly heated.
4. Serve hot with sliced baguette.
*Leftovers are great on a toasted bagel!
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