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Appetizers

Baked Triple-Veggie Dip

Baked Triple-Veggie Dip recipe
photo by:
kraft
YUM! I have made this dip a few times now and it goes quickly. Like others, I have had requests for the recipe and even heard how it was a hit at the next person's gatherin...read more
posted by
HOTHOUSEFLOWER16
on 12/23/2011
time
prep:
15 min
total:
50 min
servings
total:
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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RecipeDetail