Comida Kraft
Recipe Box

Baked Triple-Veggie Dip

(187) 157 Reviews
Prep Time
Total Time

36 servings, 2 Tbsp. each

This dip boasts a trio of veggies—artichoke, spinach and asparagus spears—combined with cream cheese and mayonnaise and baked until lightly browned.

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Mix 1-1/4 cups Parmesan with all remaining ingredients.
  • Spoon into 2-qt. baking dish sprayed with cooking spray; top with remaining Parmesan.
  • Bake 35 min. or until dip is heated through and top is lightly browned.

Serving Suggestion

Serve with your favorite crackers or assorted cut-up fresh vegetables.


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.


  • 36 servings, 2 Tbsp. each

Nutritional Information

Serving Size 36 servings, 2 Tbsp. each
Calories 60
% Daily Value
Total fat 5g
Saturated fat 2g
Cholesterol 10mg
Sodium 180mg
Carbohydrate 2g
Dietary fiber 1g
Sugars 1g
Protein 3g
Vitamin A 25 %DV
Vitamin C 4 %DV
Calcium 8 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • jcross2 |

    was very tasty and easy to make. Found myself using this on sandwiches as a spread afterwards.

  • story_sarah |

  • dottybow |

    So so good. It totally disappeared when I took it to a gathering. I have used it as a dip and also made it as a side dish. the flavors are wonderful. I used fresh asparagus instead of canned.

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