Wild Mushroom and Artichoke Dip
from Cooking Light Dec 2002 -- Introduced by BNS

1 t olive oil
2 C sliced chiitake mushrooms (4 oz)
1 (6oz) package presliced portobello mushrooms, chopped
1/2 C low-fat mayonnaise (I used the real stuff)
1/4 C fresh Parmesan cheese
1/4 C each finely chopped celery, onion, green onions
2 T fresh chopped parsley
1 t garlic powder and black pepper
3/4 t salt
1/4 t ground red pepper
1 (14 oz) can artichoke hearts, drained and chopped
1 (8 oz) block 1/3 less-fat cream cheese (I used the real stuff)
1 (8 oz) block fat- free cream cheese (I used the real stuff)

1. Preheat oven to 350
2. Heat oil in large non stick skillet and sauté mushrooms for 5 min or until tender. Combine with the rest of the ingredients and blend well.
3. Spoon into a 2 qt casserole that has been sprayed with Pam and bake for 30 min.
Yield: 5 cups