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Baked Triple-Veggie Dip

Baked Triple-Veggie Dip recipe
photo by:kraft
This dip boasts a trio of veggies—artichoke, spinach and asparagus spears—combined with cream cheese and mayonnaise and baked until lightly browned.
15 min
50 min
36 servings, 2 Tbsp. each
Magazine Acquisition
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This is absolutly wonderful!!! I will make it again and again............
This is one super dip, once youstart eating you just can't stop
Made this for a BBQ and everyone ( even a complete veggie-phobe) devoured it. Would definately make again.
I have made this recipe several times and given out the recipe even more. It's absolutely delicious!!!! Give it a try and you'll see what I mean. It's great for vegetarians too!!
I have made this recipe 3 times for 3 different sets of people and everone has really liked it. But I did make a substitution. Instead of the Philadelphia Garden Vegetable cream cheese, I used plain Philadelphia cream cheese and dried vegetable soup mix. I thoroughly enjoy my Kraft Food Magazines and so does everyone who searches through them when they are at my house. J, Bridgewater, MA
I added crumpled feta cheese and chopped green onion to this already WONDERFUL recipe. It was a big hit at Bunco night with the girls! I served it with homemade garlic melba rounds. Delicious!
I made this for a BBQ with friends, then again for my family. Everyone loved it, and it's so easy to make! It was so good that everyone asked for the recipe. I ended up emailing everyone the link to the Kraft site so that they can sign up for their own subscription to the "Food and Family" magazine.
very rich, very large. i added two grated garlic cloves and about 1/4 cup of cubed mozzarella. very good addition.
This is an excellent version of the traditional spinach and artichoke. I was a little weary of the canned asparagus, but it tasted great. Even my family ate it!
A friend of mine made this for our weekly poker party and everyone loved it! My dad who never eats spinach or asparagus, even ate it and couldn't stop eating it!! It is wonderful! I can't wait to make it myself now that I have the recipe!
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