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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Baked Vegetable Dip Recipe

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This recipe for Baked Vegetable Dip is from Second Round, 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:  
1-1/2 cups Parmesan cheese, grated
2 12 ounce cans asparagus spears, drained, chopped
1 box package frozen chopped spinach, thawed, drained
1 10 ounce artichoke hearts, drained, chopped
1 tub Philadelphia© Herb & Garlic Cream Cheese Spread
1/2 cup Miracle Whip© Original Spread
Directions:
Directions:
Preheat oven to 375°F. Separate and reserve 1/4 cup Parmesan cheese. Mix remaining Parmesan with all other ingredients until blended. Spoon into appropriate baking dish; sprinkle with reserved Parmesan. Bake for 35 minutes or until lightly browned
Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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