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Baked Triple-Veggie Dip

Baked Triple-Veggie Dip
 
Prep Time:
15 min
Total Time:
50 min
Makes:
4-1/2 cups or 36 servings, 2 Tbsp. each

What You Need!

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

Make It!

HEAT oven to 375ºF.

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.

Kraft Kitchens Tips

Serving Suggestion
Serve with WHEAT THINS Original Crackers or assorted cut-up fresh vegetables.
Variation
Prepare as directed, 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.
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Average Rating  (173)
Rated  by coripark on 9/13/2009
" So so so goooood. Disappeared fast." 
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Nutritional Information

Nutrition Information

Calories
 70
Total fat
 6 g
  Saturated fat
 2.5 g
Cholesterol
 15 mg
Sodium
 210 mg
Carbohydrate
 2 g
  Dietary fiber
 1 g
  Sugars
 0 g
Protein
 3 g
Vitamin A
 25 %DV
Vitamin C
 8 %DV
Calcium
 8 %DV
Iron
 2 %DV
RecipeDetail