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Fabulous Artichoke Dip/Filling (OVO LACTO)
| Ingredients | |||
| 1 | package | frozen artichoke hearts | |
| 1 | italian herbs | ||
| 1 | Balsamic vinegar | ||
| 1 | teaspoon | olive oil | |
| 1 | each | onion, chopped fine | |
| 3 | each | garlic cloves | |
| 1 | package | mushrooms, sliced | |
| 1/2 | cup | parmesan cheese, fat-free | |
| 2 | teaspoon | mayonnaise, fat-free | |
| 2 | teaspoon | sour cream, fat-free | |
| 1 | dash | worcestershire sauce | |
Directions: | |||
| Marinate artichoke hearts with italian herbs and some Balsamic vinegar. Leave out the olive oil to be ultra low-fat. Stir artichoke hearts and rest of ingredients together. DON`T use too much white stuff that it is too moist because the mushrooms will release moisture and spoil the look and texture. Bake at 350 for about 30 minutes in a French White Corning Ware casserole. If you put it in anything else it will explode. | |||
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