Baked Triple Veggie Dip

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) chive & onion cream cheese spread
1/2 cup mayonnaise
1 1/2 cups grated parmesan cheese, divided

Preheat oven to 375 degrees.

Mix all ingredients; reserving 1/4 cup Parmesan cheese.

Spoon into 2 quart baking dish. Sprinkle with reserved cheese.

Bake 35 minutes or until lightly browned.

Serve hot with Triscuit Thin Crisps and assorted cup up vegetables.

Makes 4 1/2 cups or 36 servings, 2 Tbsp each
Source: Kraft Foods