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

 * 1) Marinate artichoke hearts with Italian herbs and some balsamic vinegar.
 * 2) I myself add a teaspoon or so of olive oil (someone will be coming to measure me now, I'm sure).
 * 3) Stir artichoke hearts and rest of ingredients together.
 * 4) 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.
 * 5) Bake at 350°F for about 30 minutes in a French white corning ware casserole.
 * 6) If you put it in anything else it will explode.