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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Baked Veggie Dip Recipe

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This recipe for Baked Veggie Dip is from Healthy Choices, 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 (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 375º. 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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