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 Baked Triple-Veggie Dip

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Posts : 9
Join date : 2012-07-30

PostSubject: Baked Triple-Veggie Dip   Sat Apr 13, 2013 8:09 pm

Picked up a little flyer at the grocery and thought I'd try it. Everyone I've served it to LOVES this. I'm going to branch out and try cutting the calories down a little, but YUM!

...and, it seemed so apropos to have a veggie dip--I much prefer to use *fresh* veggies for this, but then, where I live we grow all of this green stuff most of the year!

Baked Triple-Veggie Dip

What You Need

1 ½ cups KRAFT Grated Parmesan Cheese, divided
1 can (1 lb. 3 oz.) Green Giant® Asparagus Spears, drained, chopped
1 pkg. (10 oz.) spinach, thawed, drained
1 can (8-1/2 oz.) Fanci Food® Artichoke Hearts, drained, chopped
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
½ cup KRAFT Real Mayo Mayonnaise

Make It
HEAT oven to 375F
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.

©2013 Kraft Foods
©2013 General Mills
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