Baked Veggie Dip

Name: Baked Veggie Dip
Ingredients: 1 1/2 cups kraft reduced-fat parmesan cheese; 1 (1 lb) can asparagus spear, drained, chopped; 1 (10 ounce) package frozen chopped spinach, thawed, drained; 1 (8 1/2 ounce) can artichoke hearts, drained, chopped; 1 (8 ounce) container philadelphia cream cheese with chives and onions; 1/2 cup kraft light mayonnaise

6 ingredients

5 steps

Ingredients

1 1/2 cups kraft reduced-fat parmesan cheese
1 (1 lb) can asparagus spear, drained, chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained
1 (8 1/2 ounce) can artichoke hearts, drained, chopped
1 (8 ounce) container philadelphia cream cheese with chives and onions
1/2 cup kraft light mayonnaise

Directions

1

PREHEAT oven to 375°F.
2

Reserve 1/4 cup of the Parmesan cheese; set aside.
3

Mix remaining 1-1/4 cups Parmesan cheese and all remaining ingredients until blended.
4

SPOON into 2-qt. baking dish. Sprinkle with reserved 1/4 cup Parmesan cheese.
5

BAKE 35 minute or until lightly browned. Serve hot with Snack Crackers or assorted cut-up vegetables.