Wild Mushroom and Artichoke Dip

Wild Mushroom and Artichoke Dip

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

Prep Time:15 minutes

Cook Time:30 minutes

Total Time:45 minutes


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


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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  • April wrote:

    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?

    • Lori Lange wrote:

      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!

  • Erica wrote:

    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?

    • Lori Lange wrote:

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

  • Sharanya wrote: