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