Lemony artichoke dip

Ingredients

• 1 cup chopped fresh mushrooms
• 1/4 cup chopped red sweet pepper
• 3 tablespoons finely chopped shallot
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1 8-ounce carton sour cream
• 1/2 cup Philly Cooking Creme or cream cheese
• 1 teaspoon finely shredded lemon peel
• 1 tablespoon lemon juice
• 1 tablespoon Dijon-style mustard
• 3 6-ounce jars marinated artichoke hearts, drained and coarsely chopped
• 1 cup shredded Gruyère or Swiss cheese (4 ounces)
• Pita chips and/or toasted baguette-style French bread slices

Directions

1. Preheat oven to 425°F. In a seasoned or generously greased 8- to 9-inch cast-iron skillet cook mushrooms, sweet pepper, shallot, and garlic in hot oil over medium heat until tender, stirring frequently.
2. In a medium bowl combine sour cream, cream cheese, lemon peel, lemon juice, and mustard. Stir in artichoke hearts, Gruyère cheese, and mushroom mixture. Spread in the same cast-iron skillet.
3. Bake for 18 to 20 minutes or until mixture is bubbly around the edge and heated through. Serve dip with pita chips. Makes 32 servings, 2 tablespoons each.

Nutrition Facts (per serving): 71 cal., 6 g Fat, total (2 g sat. fat), 9 mg chol., 2 g carb., 105 mg sodium, 0 g fiber, 4 g sugar, 2 g pro.