Source: dLife

A creamy low-fat version of traditional warm baked artichoke dip.

Servings

1 tsp olive oil
4 oz Mushrooms, shiitake, dried , sliced
6 oz fresh portobello mushroom , chopped
0.5 cup light mayonnaise
0.25 cup grated Parmesan cheese
0.25 cup fresh chopped celery
0.25 cup fresh chopped onion
0.25 cup fresh chopped green onion
2 tbsp chopped parsley
1 tsp garlic powder
1 tsp black pepper
0.75 tsp salt
0.25 tsp hot red pepper flakes
14 oz canned artichokes hearts, drained , coarsely chopped
16 oz fat free cream cheese
1 cooking spray

1 Preheat oven to 350 degrees F.
2 Pour oil in a frying pan and heat over medium heat. Saute mushrooms 5 minutes or until soft.
3 Stir together mushrooms, mayonnaise, cheese, celery, onions, parsley, garlic powder, pepper, salt, red pepper, artichokes, and cream cheese in a bowl.
4 Spoon mixture into a cooking spray coated 2-quart casserole dish. Bake until fully heated, about 30 minutes.