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Appetizers

HEALTHY LIVING Hot Artichoke-Sun Dried Tomato Dip

photo by:kraft
This good and garlicky artichoke-sun dried tomato dip doesn't need full-fat mayo for flavor. So we used reduced-fat, and now it's a Healthy Living recipe!
time
prep:
15 min
total:
40 min
servings
total:
22 servings, 2 Tbsp. each

What You Need

1
can  (14 oz.) artichoke hearts, drained, chopped
1
cup  KRAFT Grated Parmesan Cheese
1
cup  KRAFT Light Mayo Reduced Fat Mayonnaise
1/2
cup  chopped sun-dried tomatoes
1
clove  garlic, minced

Make It

HEAT oven to 350ºF.

COMBINE ingredients.

SPOON into shallow ovenproof dish sprayed with cooking spray.

BAKE 20 to 25 min. or until hot and bubbly.

Kraft Kitchens Tips

Serving Suggestion
Serve with fresh vegetable dippers, such as thick bell pepper wedges, large mushroom caps and/or thick diagonally cut carrot slices.
Make Ahead
This delicious dip can be mixed together ahead of time. Refrigerate up to 3 days. When ready to serve, bake in 350°F oven 25 to 30 min. or until lightly browned.
Substitute
Substitute a 9-inch pie plate for the ovenproof dish.
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