Mushroon-Artichoke Dip Recipe

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This recipe for Mushroon-Artichoke Dip is from Abrahamson's Door County Delights , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Appetizers & Beverages

Ingredients:	Ingredients: 2 t. olive oil 2c. shiitake mushrooms ( 4 oz) 1 pkg. presliced portobello mushrooms ( 6 oz) (I used regular mushrooms in place of the expensive kind ( about 4 c.)) 1/2 c. low fat mayo 1/4 c. grated parmesan cheese 1/ c. shredded cheddar cheese 1/4 c. finely chopped celery 1/4 c. finely chopped onion 1/4 c. thinly sliced green onions 2 T. chopped fresh parsley 1 t. black pepper 3/4 t. salt 1/4 t. ground red pepper (cayenne) 1 t. garlic powder 1 ( 14 oz ) can artichoke hearts, drained & coarsely chopped 2 - 8 oz blocks lower fat cream cheese cooking spray for baking pan

Directions:	Directions: Pre-heat oven to 350, Heat oil in large non-stick skillet over med. heat. Add mushrooms, saute 5 min or until tender combine mushrooms, mayo & remaining ingredients in a large bowl, stirring until blended spoon into a 2 qt. casserole coated with cooking spray. Bake at 350 for 30 min. or heated thru. Makes 5 cups

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Mushroon-Artichoke Dip Recipe

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