Parmesan Mushroom and Scallion Dip

Every once in a while I get the urge to dip bread into something. Well, store bought cheese dips are not an option with the excessive fat and salt, so making a dip at home is convenient and very easy.  The oven does all the work, so it can be done very quickly. Snacking on a 1/2 cup of this dip with low fat toasted wheat bread wedges is very satisfying and perfect for the midnight munchies.


1 cup (8 ounces) cream cheese, reduced fat
1/2 cup green onions, sliced
1/2 cup Parmesan cheese, freshly grated
1/2 cup mushrooms, diced
1 (8 ounce) sour cream, reduced fat
1 tablespoon Parmesan cheese, freshly grated
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 tablespoon freshly grated Parmesan cheese
8 Low fat slices of wheat bread or bread rounds


Preheat oven to 350°F.

Combine the first 8 ingredients in a bowl. Spoon into a 1-quart casserole dish. Sprinkle with 1 tablespoon parmesan cheese. Bake for 30 minutes or until bubbly.

Toast bread and using a pizza wheel cut into wedges. Serve on a plate nicely arranged around the sides of the dip.

Servings:  4 servings (about 1 cup each).
Calories: About 330 per serving (dip only).