Baked Triple-Veggie Dip

By

View complete recipe

  • 36
  • Average
  • 15 mins
  • 50 mins
  • Average budget

Ingredients

  • 1-1/2 cups KRAFT Grated Parmesan Cheese, divided
  • 1 can (1 lb. 3 oz.) asparagus spears, drained, chopped
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
  • 1 can (8-1/2 oz.) artichoke hearts, drained, chopped
  • 1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
  • 1/2 cup KRAFT Real Mayo Mayonnaise

Preparation

Step 1

HEAT oven to 375°F.

MIX 1-1/4 cups Parmesan with all remaining ingredients.

SPOON into 2-qt. baking dish; top with remaining Parmesan.

BAKE 35 min. or until dip is heated through and top is lightly browned.

View complete recipe

Serving Suggestion

Serve with WHEAT THINS Original Snacks or assorted cut-up fresh vegetables.

Variation

Prepare using KRAFT Reduced Fat Parmesan Style Grated Topping, PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese and KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise.

You'll also love

You'll also love