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Wild Mushrooms and Artichoke Dip
Source: dLife

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

Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 20 servings
Amount Per Serving
Calories 50.4
Total Carbs 4.4 g
Dietary Fiber 1.8 g
Sugars 0.8 g
Total Fat 2.8 g
Saturated Fat 0.7 g
Unsaturated Fat 0.1 g
Potassium 134.4 mg
Protein 2.4 g
Sodium 207.4 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tsp  olive oil
4 oz  Mushrooms, shiitake, dried
6 oz  fresh portobello mushroom
0 1/2 cup  light mayonnaise
0 1/4 cup  grated Parmesan cheese
0 1/4 cup  fresh chopped celery
0 1/4 cup  fresh chopped onion
0 1/4 cup  fresh chopped green onion
2 tbsp  chopped parsley
1 tsp  garlic powder
1 tsp  black pepper
0 3/4 tsp  salt
0 1/4 tsp  hot red pepper flakes
14 oz  canned artichokes hearts, drained
16 oz  fat free cream cheese
1 each  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.

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