Artichoke Dip or Sandwich Filling

This is great as a dip, or in a pita sandwich. I hope you like it, and i promise not to post too often until i actually learn to measure and write :-).
==Ingredients==
* 1 pack frozen artichoke hearts
* Italian herbs
* balsamic vinegar
* 1 tsp olive oil
* 1 onion, chopped fine
* 3 garlic cloves peeled and squinched up into little pieces
* 1 large package of mushrooms sliced
* ½ cup or so fat-free parmesan cheese
* 2 spoonsful of fat-free mayo and fat-free sour cream
* 1 dash worcestershireshshchestshire (you know what I mean)
==Directions==
# Marinate artichoke hearts with Italian herbs and some balsamic vinegar.
# I myself add a teaspoon or so of olive oil (someone will be coming to measure me now, I'm sure).
# Stir artichoke hearts and rest of ingredients together.
# Don't put in so much white stuff that it is too moist because the mushrooms will release moisture and then it will get gross.
# Bake at 350°F for about 30 minutes in a French white corning ware casserole.
# If you put it in anything else it will explode.
Category:Artichoke Recipes
Category:Balsamic vinegar Recipes
Category:Better Digestion Recipes
Category:Dip Recipes
Category:Locto Recipes
Category:Mayonnaise Recipes
Category:Mushroom Recipes
Category:Ovo-lacto Recipes
Category:Parmesan cheese Recipes
Category:Spread Recipes