Wild Mushroom And Artichoke Dip

• 1 teaspoon olive oil
• 2 cups shiitake mushrooms, caps, silced, about 4 ounces
• 6 ounces mushrooms, portobello, chopped
• 1/2 cup low-fat mayonnaise
• 1/4 cup parmesan cheese, grated
• 1/4 cup celery, finely chopped
• 1/4 cup onion, finely chopped
• 1/4 cup green onion, finely sliced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 3/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 14 ounces canned artichoke hearts, drained and coarsely chopped
• 8 ounces neufchatel cheese, 1/3 less fat cream cheese
• 8 ounces fat free cream cheese
• nonstick cooking spray

1. Preheat oven to 350u0b0.
2. Heat oil in a large nonstick skillet over medium-high heat. Add mushroons; saute 5 minutes or until tender. Combine mushrooms and remaining ingredients except cooking spray in a large bowl stifling until well blended.
3. Spoon mixture into a 2-quart casserole coated with cooking spray. Bake at 350 for 30 minutes or until thoroughly heated.

olive oil, shiitake mushrooms, mushrooms, lowfat mayonnaise, parmesan cheese, celery, onion, green onion, fresh parsley, garlic, black pepper, salt, ground red pepper, hearts, cheese, cream cheese, nonstick cooking spray

Taken from www.food.com/recipe/wild-mushroom-and-artichoke-dip-377699 (may not work)