|
|
APPETIZER
DIPS AND SPREADS:
Wild Mushroom and Artichoke Dip
|
Wild
Mushroom and Artichoke Dip |
|
|
|
Nice change from
spinach and artichoke dip...
|
|
1
tsp |
|
olive oil |
|
|
2
cups |
|
sliced shiitake mushroom caps (about 4
ounces) |
|
|
6
ounce |
|
package of pre-sliced Portobello
mushrooms, chopped |
|
|
½
cup |
|
light mayonnaise |
|
|
¼
cup |
|
finely chopped celery |
|
|
¼
cup |
|
finely chopped onion |
|
|
¼
cup |
|
thinly sliced green onions |
|
|
2
Tbs |
|
chopped fresh parsley |
|
|
1
tsp |
|
garlic powder |
|
|
1
tsp |
|
black pepper |
|
|
¾
tsp |
|
salt |
|
|
dash
of |
|
cayenne pepper |
|
|
14
ounce |
|
can
artichoke hearts, drained and coarsely
chopped |
|
|
Two
8-ounce |
|
packages fat-free cream cheese |
|
|
|
|
sliced baguette |
|
|
|
|
|
|
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. |
|
|
|
|
Yield: 5 cups |
|
|
|
Cooking Tips |
|
*Leftovers are great
on a toasted bagel! |
|
|
|
Recipe Source |
| "Oceanjasper"
CLBB |
|
|
|
PRINT this Recipe
RATE this Recipe
|
|
