Gourmandize.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

Baked Triple-Veggie Dip

By

Rate this recipe 0/5 (0 Votes)

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

Details

Servings 36
Level of difficulty Average
Preparation time 15mins
Cooking time 50mins
Cost Average budget

Preparation

Step 1

Baked Triple-Veggie Dip - 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.

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

Review this recipe

Taco Dip Chili Cheese dip