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Appetizers

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.
time
prep:
15 min
total:
50 min
servings
total:
36 servings, 2 Tbsp. each
Magazine Acquisition

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 thin wheat snack crackers 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.
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