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Baked Tri-Veggie Dip Recipe

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This recipe for Baked Tri-Veggie Dip is from Sharleen's 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:  
2- 341ml. cans Asparagus Spears, drained and chopped small
1- 300g. pkg. Frozen Chopped Spinach, thawed and drained
1- 284 ml. Artichoke Hearts, drained and chopped small

1- 250g. Herb & Garlic Spreadable Cream Cheese
½ cup Miracle Whip Dressing
1½ cups Fresh Parmesan Cheese, grated
Directions:
Directions:
Preheat oven to 375º. Mix all ingredients, reserving ¼ cup parmesan cheese. Spoon into 2 l. baking dish. sprinkle with reserved cheese. Bake for 35 minutes or until lightly browned. Serve with tortilla chips, crackers, or assorted cut vegetables. Makes 4½ cups.
Personal Notes:
Personal Notes:
* The drier you can get the vegetables drained the better. (I squeeze out as much moisture as I can, then chop and shread)
* This freezes very well. Thaw before cooking(if frozen before cooking) or thaw before warming if all ready cooked

 

 

 

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