Wild Mushroom and Artichoke Dip

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Wild Mushroom and Artichoke Dip

This wonderful twist on the classic artichoke dip adds in sauteed mushrooms to the mix. Delicious.

Ingredients:

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
sliced baguette

Directions:

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.

Tips:

*Leftovers are great on a toasted bagel!

www.RecipeGirl.com (via "Oceanjasper" CLBB)

5 Responses to “Wild Mushroom and Artichoke Dip”

  1. postedNov 8, 2009 11:27 AM
    Sharanya

    Yummy..

  2. postedJan 17, 2011 2:19 PM

    Great recipes. I just printed 5 of your appetizer recipes for a purse party I am throwing next month. If I post about them, can I link them back to your blog?

    • postedJan 17, 2011 7:27 PM

      @Erica, Links are just fine, but please keep the recipes here. Thanks 🙂

  3. postedDec 5, 2017 5:31 PM
    April

    This looks really delicious. Do you need to saute the onion and celery too, or just the mushrooms, before mixing all together? Have you tried adding Parmesan cheese to it?

    • postedDec 12, 2017 4:18 PM

      You don’t have to… they’ll soften up in the oven. I have not tried adding Parmesan, but it sounds like a delicious idea!

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