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HEALTHY LIVING Hot Artichoke-Zucchini Dip

photo by:kraft
Made with reduced-fat mayo, this creamy artichoke-zucchini dip is a Healthy Living recipe. But if you don't tell your guests, they probably won't know!
15 min
40 min
22 servings, 2 Tbsp. each

What You Need

cups  shredded zucchini
can  (14 oz.) artichoke hearts, drained, chopped
cup  KRAFT Grated Parmesan Cheese
cup  KRAFT Light Mayo Reduced Fat Mayonnaise
clove  garlic, minced

Make It

HEAT oven to 350ºF.

SPREAD zucchini onto clean kitchen towel; roll up towel, then wring over sink to remove excess liquid. Mix with remaining 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.
Prepare as directed, using one of the following flavor options: Spicy Artichoke-Zucchini Dip: Stir in 1 drained 4-oz. can chopped green chiles before baking as directed. Zippy Artichoke-Zucchini Dip: Stir in 1 tsp. hot pepper sauce before baking as directed.
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.
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