Thursday, September 6, 2007

Baked Triple Veggie Dip



Try using fat free cream cheese, reduced fat parmesan, and add some garlic salt for the perfect party dip.

1-1/2 cups KRAFT 100% 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 container (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/2 cup KRAFT Mayo Real Mayonnaise


PREHEAT oven to 375°F. Reserve 1/4 cup of the Parmesan cheese; set aside. Mix remaining 1-1/4 cups Parmesan cheese and all remaining ingredients until blended.
SPOON into 2-qt. baking dish. Sprinkle with reserved 1/4 cup Parmesan cheese.
BAKE 35 min. or until lightly browned. Serve hot with WHEAT THINS Snack Crackers or assorted cut-up vegetables.

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