Wild Mushroom Artichoke Dip

Directions
1 teaspoon olive oil
2 cups sliced shiitake mushroom caps (about 4 ounces)
1 (6 ounce) package Portobello mushrooms, chopped
½ cup low-fat mayo
¼ cup (1 ounce) grated fresh Parmesan cheese
¼ cup finely chopped celery
¼ cup finely chopped onion
¼ cup thinly sliced green onions
2 Tablespoons chopped fresh parsley
1 teaspoon garlic powder
1 teaspoon black pepper
¾ teaspoon salt
¼ teaspoon ground red pepper
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
1 (8 ounce) block 1/3 less fat cream cheese
1 (8 ounce) block fat-free cream cheese

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

Yield: 5 cups. Serving size: ¼ cup.

Nutrient Analysis
Calories: 66
Fat: 2.2g
Protein: 4.5g
Fiber: 1.2g
Cholesterol: 6mg
Sodium: 377mg

Serve with pita chips, tortilla chips, raw vegetables, crackers, or toasted bread.