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Baked Triple Veggie Dip Recipe

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This recipe for Baked Triple Veggie Dip, by , is from Prism Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Parker
Added: Friday, June 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can asparagus spears, drained and chopped
1 pkg. (10 oz) frozen-chopped shinach, thawed and drained.
1 can artichoke hearts, drained-chopped
1 container (8 oz) Philadelphia chives & onion cream cheese spread
1/2 cup Kraft Mayo (real Mayonaise)
1 1/2 cups Kraft 100% grated parmesan cheese divided.

Directions:
Directions:
Pre-heat oven to 375.
Mix all ingredients, reserving 1/4 cup parmesan cheese- spoon into 2 qt. baking dish. Sprinkle with reserved cheese. Bake 35 min. or until lightly browned. Serve hot with Triscuit thin crisps and /or assorted cut up vegetables. Makes 4 1/2 cups or 36 servings.

 

 

 

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