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Recipe: Baked Triple Veggie Dip

Appetizers and Snacks
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
MsgID: 0072562
Shared by: Halyna - NY
In reply to: ISO: 3 Veggie Dip from Kraft
Board: Cooking Club at Recipelink.com
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Reviews and Replies:
1 ISO: 3 Veggie Dip from Kraft
  Barbara, Memphis
2 Recipe: Baked Triple Veggie Dip
  Halyna - NY
3 Thank You: Thanks, Halyna!!
  Barbara, Memphis
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