Wild Mushroom and Artichoke Dip

Ingredients

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