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Smokey Almond-Spinach Dip

Smokey Almond-Spinach Dip recipe
photo by:kraft
time
prep:
10 min
total:
25 min
servings
total:
12 servings, 2 Tbsp. dip and 16 crackers each
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What You Need

1
pkg.  (10 oz.) frozen chopped spinach, thawed, drained
4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1/3
cup  chopped PLANTERS Smoked Almonds
2
cloves  garlic, minced
1
Tbsp.  GREY POUPON Dijon Mustard
1/2
tsp.  black pepper
2
tsp.  KRAFT Grated Parmesan Cheese
 Reduced-fat thin wheat snack crackers

Make It

PREHEAT oven to 350°F. Mix all ingredients except Parmesan cheese and crackers until well blended.

SPOON into 9-inch pie plate; sprinkle with Parmesan cheese.

BAKE 15 minutes. Serve with crackers or cut-up fresh vegetables.

Kraft Kitchens Tips

Variation
Use as a filling for mushroom caps. Remove stems from 24 medium button mushrooms; place, hollowed sides up, on baking sheet. Spoon 1 Tbsp. of the dip into each mushroom cap; sprinkle evenly with cheese. Bake at 350°F for 12 to 15 minutes or until heated through. Makes 12 servings, 2 mushroom caps each.
K:45148v0 :70057
RecipeDetail
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