ARTICHOKE SPINACH DIP-STUFFED MUSHROOMS

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Michelle P M

20 to 25 crimini or white mushrooms

4 ounces (½ pkg) reduced-fat cream cheese, softened

⅔ cup light Hellman’s or Best Foods mayo (this brand really is best…less greasy and doesn’t separate as much)

One 14-ounce can artichoke hearts, sqeezed to remove excess liquid and finely diced

1 cup frozen chopped spinach, thawed and squeezed dry

2 cloves garlic, minced or a tsp garlic salt

1 teaspoon Splenda

½ to 1 cup freshly grated Parmesan (not shredded - the powdery fresh from the deli/cheese case)

Pinch cayenne pepper

opt ⅓ cup shredded mozzeralla stirred in to mix

Note: Ingredients may have been altered from the original.

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