It Pays To Live Well
 

 

Baked Triple Veggie Dip

Ingredients

  1. 1 (19 ounce) can asparagus spears, drained, chopped
  2. 1 (10 ounce) box frozen chopped spinach, thawed, drained
  3. 1 (8.5 ounce) can artichoke hearts, drained, chopped
  4. 1 (8 ounce) container PHILADELPHIA Chive & Onion Cream Cheese Spread
  5. 1/2 cup KRAFT Mayo Real Mayonnaise
  6. 1 1/2 cups KRAFT 100% Grated Parmesan Cheese, divided

Direction

  1. Preheat oven to 375 degrees F. Mix all ingredients, reserving 1/4 cup Parmesan cheese.
  2. Spoon into 2-qt. baking dish. Sprinkle with reserved cheese.
  3. Bake 35 min. or until lightly browned. Serve hot with TRISCUIT Thin Crisps and assorted cut up vegetables.

Yield: 36 servings

Still Hungry

A twist on our favorite Hot Artichoke Dip, this updated version has more veggies and an even better taste.

Notes:

Substitute

Prepare as directed with PHILADELPHIA Chive & Onion Light Cream Cheese Spread, KRAFT Mayo Light Mayonnaise, and KRAFT Reduced Fat Parmesan Style Grated Topping.

  

  
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