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Baked Triple Veggie Dip Recipe

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This recipe for Baked Triple Veggie Dip is from Prism Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 375º.
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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