1] Sauté mushrooms in butter for 2 to 3 minutes, set aside to cool. 2] In a large mixing bowl, beat together mayonnaise, cream cheese, garlic and hot pepper sauce until combined and smooth (1 to 2 minutes). 3] By hand, stir in sautéed mushrooms, cheddar cheese and artichoke hearts. Refrigerate until needed.
To prepare à la carte: 1] Portion 4 oz (120 g) of vegetable dip into a small casserole dish. 2] Top with ½ oz (15 g) each of diced tomatoes, green onion, and cheddar cheese. 3] Bake at 400º (200°C) for 4–5 minutes, or until cheese is melted and nicely browned. 4] Serve with sliced French baguette.