Prep Time:
10 min
Total Time:
35 min
Makes:
2-1/4 cups or 18 servings, 2 Tbsp. each
1 can
(14 oz.) artichoke hearts, drained, chopped
1 cup
KRAFT Grated Parmesan Cheese
2 Tbsp.
sliced green onions
HEAT oven to 350°F. Mix all ingredients except tomatoes and onions.
SPOON into shallow ovenproof dish or 9-inch pie plate.
BAKE 20 to 25 min. or until hot and bubbly. Sprinkle with tomatoes and onions. Serve with WHEAT THINS Crackers.
Serving Suggestion
This hearty dip is best served with chunkier vegetable dippers, such as thick bell pepper wedges, large mushroom caps and thick zucchini slices.
Make Ahead
Mix all ingredients except tomatoes and onions until well blended. Spoon into pie plate; cover. Refrigerate up to 3 days. Bake at 350°F for 25 to 30 min. or until lightly browned. Sprinkle with tomatoes and onions.
Variations
Prepare as directed, using one of the following flavor options: Spicy Artichoke Dip: Add 1 drained 4-oz. can chopped green chilies. Spinach-Artichoke Dip: Add 1 thawed and well-drained 10-oz. pkg. frozen chopped spinach. Zippy Artichoke Dip: Add 1 tsp. hot pepper sauce.
K:2115 v0:51255