• 5 oz mushrooms - chopped fine
• 2 14 oz cans artichoke hearts (packed in brine not oil)
• 1/2 cup Fat free sour cream (2 pts)
• 1/2 cup Fat free mayonnaise (2 pts)
• 1.5 cup Fat free shredded mozzarella cheese (4 pts)
• 5 cup Fat free shredded cheddar cheese (2 pt)
• juice of 1 lemon
• 2 cloves minced garlic
• 1/2 tsp dried minced onion
• 1/4 tsp crushed red pepper
• parsley
• roasted peppers, chopped

Preheat oven to 350 degrees.

Put mushrooms in a microwave safe bowl with 1 tsp. of water. Microwave for about 1.5 minutes, or until they shrink down. Drain and set aside

In a food processor, blend artichokes, sour cream, and mayonnaise). Pour mix into a bowl. You want this to retain some texture, so use the pulse setting.

Stir in a mozzarella cheese, mushrooms, lemon juice, garlic, onion, and pepper. Mix thoroughly.

Spray a casserole dish with fat free cooking spray, and spoon mixture in. Top with cheddar cheese. Add the roasted peppers on top and then sprinkle with parsley. Bake for 20 minutes or until all warm and bubbly

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