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Hot Artichoke, Parmesan & Roasted Garlic Dip

photo by:kraft
In this yummy hot appetizer dip, freshly roasted garlic gets mashed into a fragrant paste and then mixed with chopped artichokes, mayo and Parmesan.
15 min
1 hr 10 min
18 servings, 2 Tbsp. each

What You Need

head  garlic
tsp.  oil
can  (14 oz.) artichoke hearts, drained, chopped
cup  KRAFT Grated Parmesan Cheese
cup  KRAFT Real Mayo Mayonnaise
Tbsp.  chopped tomatoes

Make It

HEAT oven to 350ºF.

CUT 1/4 inch off top of garlic head, leaving papery skins intact. Place on sheet of foil; drizzle with oil. Wrap in foil. Bake 30 min.

SLIP roasted garlic from skins into large bowl; mash to a paste. Mix with all remaining ingredients except tomatoes.

SPOON into shallow ovenproof dish sprayed with cooking spray.

BAKE 20 to 25 min. or until hot and bubbly. Top with tomatoes.

Kraft Kitchens Tips

Healthy Living
Save 40 calories and 5g of fat per serving by preparing with KRAFT Light Mayo Reduced Fat Mayonnaise.
Serving Suggestion
Serve with crackers or 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. Top with tomatoes.
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