| 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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