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Baked Triple Veggie Dip
Baked Triple Veggie Dip
1 can (1 lb. 3 oz.) asparagus spears, drained, chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 can (81/2 oz.) artichoke hearts, drained, chopped
1 container (8 oz.) Philadelphia Chive & Onion Cream Cheese Spread
1/2 c. Kraft Mayo real mayonnaise
11/2 c. Kraft 100% Grated Parmesan cheese, divided
Preheat oven to 375 F.  Mix all ingredients, reserving 1/4 c. Parmesan cheese.
Spoon into 2 qt. baking dish.  Sprinkle with reserved cheese.
Bake 35 mon. our until lightly browned.  Serve hot with Triscuits or Wheat Thins and assorted cut up vegetables
Makes 4 1/2 c. 36 servings, 2 TB. each

Creation date: Mar 30, 2005 5:46am     Last modified date: Mar 30, 2005 5:51am   Last visit date: Jun 30, 2022 1:37am
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