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Baked Veggie Dip Recipe

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

Contributor:  
Contributor:  
Elizabeth Helmers
Added: Wednesday, April 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (1Ib. 3oz) can asparagus spears (drained and chopped),
1 pkg (10oz) frozen chopped spinach (thawed and well drained),
1 (8 1/2oz) can artichoke hearts (not pickled/drained and chopped),
1 small can water chestnuts (diced),
1 (8oz) container light garden vegetable cream cheese,
1/2 c Light real mayo,
1 1/2 c light parmesan cheese (divided).

Directions:
Directions:
Preheat oven to 375. Mix all ingredients, reserving 1/4 cup Parmesan cheese. Spoon into 2 quart baking dish and sprinkle with remaining cheese. Bake about 35 minutes or until lightly browed. Serve with vegetables, chips, or crackers. (I prefer pita chips)

Personal Notes:
Personal Notes:
For larger gatherings you can double or even triple recipe and put in crock pot.

 

 

 

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