Artichoke Mushroom Dip
- 1 tbsp olive or vegetable oil
- 1/2 cup diced onion
- 2 tsp minced garlic
- 1 1/2 cups loosely packed, fresh, sliced button mushrooms
- 1 can of artichoke hearts (approx 16 oz) packed in water, drained
- 2/3 cup shredded romano cheese
- 1/2 cup mayonnaise
- juice from a lemon half
- salt
- pepper
- Preheat oven to 350 degrees. Saute onion and garlic over medium heat in oil until transparent, about 5 minutes. Add mushrooms and cook until brown and soft. Season with salt and pepper. Set aside.
- Roughly chop artichoke hearts. Combine artichoke hearts in baking dish with cheese, mayonnaise, lemon juice. Add mushroom mixture and combine well. Season with salt and pepper, if necessary. Bake at 350 degrees until heated through and slightly brown on top.
olive, onion, garlic, mushrooms, hearts, romano cheese, mayonnaise, lemon half, salt, pepper
Taken from www.epicurious.com/recipes/member/views/artichoke-mushroom-dip-1202792 (may not work)