Wild Mushroom and Artichoke Dip

Yield: 5 cups (1 serving is 1/4 cup)
Source: Cooking Light 2003 Annual Recipes
Amy's Comments: My supermarket didn't have any shiitake mushrooms, so I used all portobellos (some sliced, some chunked). This was a pretty rich dip and did not taste light! To be honest with you, I didn't eat much of it but @ the end of the night, it was gone! So my guests give it 2 thumbs up! Also can't beat the points!

INGREDIENTS:

1 tsp olive oil
2 c. sliced shitake mushroom caps (about 4 oz)
1 (6 oz) pkg presliced protobello mushrooms, chopped
1/2 c. low fat mayonnaise
1/4 c. grated fresh parmesan cheese
1/4 c. finely chopped celery
1/4 c. finely chopped onion
1/4 c. thinly sliced green onion
2 T. chopped fresh parsley
1 tsp. garlic powder
1 tsp. black pepper
3/4 tsp. salt
1/4 tsp. ground red pepper
1 (14 oz) can artichoke hearts, drained and coarsely chopped
1 (8 oz) block 1/3 less fat cream cheese
1 (8 oz) block fat free cream cheese
cooking spray

INSTRUCTIONS:

  1. Preheat oven to 350.
  2. Heat oil in a large nonstick skillet over medium high heat.
  3. Add mushrooms, saute 5 minutes or until tender.
  4. Combine mushrooms, mayonnaise, and remaining ingredients except cooking spray in a large bowl, stirring until well blended.
  5. Spoon mixture into a 2 qt. casserole coated with cooking spray.
  6. Bake at 350 for 30 minutes or until thoroughly heated.

Healthy Units: 1 per serving
CALORIES 66(30% from fat); FAT 2.2g (sat 1g,mono 0.3g,poly 0.1g); PROTEIN 4.5g; CHOLESTEROL 6mg; CALCIUM 50mg; SODIUM 377mg; FIBER 1.2g; IRON 0.2mg; CARBOHYDRATE 7.6g

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