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Baked Triple-Veggie Dip

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Ingredients

  • 1-1/2 cups KRAFT Grated Parmesan Cheese
  • divided
  • 1 can (1 lb. 3 oz.) asparagus spears
  • drained
  • chopped
  • 1 pkg. (10 oz.) frozen chopped spinach
  • thawed
  • drained
  • 1 can (8-1/2 oz.) artichoke hearts
  • drained
  • chopped
  • 1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
  • 1/2 cup KRAFT Real Mayo Mayonnaise

Details

Servings 36
Level of difficulty Average
Preparation time 15mins
Cooking time 50mins
Cost Average budget

Preparation

Step 1

Baked Triple-Veggie Dip - Step 1

HEAT oven to 375°F.

MIX 1-1/4 cups Parmesan with all remaining ingredients.

SPOON into 2-qt. baking dish; top with remaining Parmesan.

BAKE 35 min. or until dip is heated through and top is lightly browned.

Serving Suggestion

Serve with WHEAT THINS Original Snacks or assorted cut-up fresh vegetables.

Variation

Prepare using KRAFT Reduced Fat Parmesan Style Grated Topping, PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese and KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise.

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