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Mushroom and Artichoke Dip with Fresh Vegetable Crudités



  • 1 cup grated parmesan cheese
  • 1 cup sour cream
  • 1/4 cup fresh parsley, coarsely chopped
  • 2 tablespoon dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon garlic clove, minced
  • 1 teaspoon worcestershire sauce
  • Preparation

    Baking Directions:

    Pre-heat oven to 400°f.


    Place the defrosted artichokes and clean mushrooms into a food processor and pulse till coarsely chopped2. Add the cream cheese, parmesan cheese and sour cream to the food processor and pulse with the artichokes and mushrooms till well combined, and smooth3. Add the parsley, mustard, lemon juice, garlic and Worcestershire and pulse for 10 seconds more, adjust the seasoning with salt and pepperpour into a buttered baking casserole and bake for 25 minutes until bubbling and hot4. Wash and cut vegetables into 2 inch long stick-shapes5. Serve the hot dip with chilled vegetable crudités