Recipe BackgroundThanks to Tiffany for this terrific recipe for mushroom artichoke dip. I've made it often and enjoy it every time. Mushroom Artichoke Dip1 Tablespoon, olive oil6 ounces, portabello mushrooms, chopped 2 cups, shitake mushrooms, chopped 1/4 cup, chopped green onions 1/4 cup, chopped sweet onions 1 (14 ounce) can, artichoke hearts - drained and chopped 1 teaspoon, salt 2 teaspoons, black pepper 2 teaspoons, garlic powder 1/2 - 1 teaspoon, cayenne pepper 2 (8 ounce) packages, cream cheese - softened 1/2 cup mayonnaise 1/2 cup freshly grated Parmesan cheese 2 Tablespoons, fresh parsley, chopped 1. In a large skillet, heat olive oil and saute the mushrooms and onions until tender.
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