Saturday, December 19, 2015
Baked Triple-Veggie Dip
This dip boasts a trio of veggies—artichoke, spinach and asparagus spears—combined with cream cheese and mayonnaise and baked until lightly browned.
1-1/2 cups KRAFT Grated Parmesan Cheese, divided
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/2 cup KRAFT Real Mayo Mayonnaise
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
Heat oven to 375ºF.
Mix 1-1/4 cups Parmesan with all remaining ingredients.
Spoon into 2-qt. baking dish sprayed with cooking spray; top with remaining Parmesan.
Bake 35 min. or until dip is heated through and top is lightly browned.