Baked Triple Veggie Dip
January 28, 2007 by T
Makes 4 1/2 cups
- 1 1/2 cup grated Parmesan Cheese, divided
- 1 can (1 lb. 3 oz.) asparagus spears, drained, chopped
- 1 pkg (10 oz) frozen chopped spinach, thawed, drained
- 1 can (8 1/2 oz) artichoke hearts, drained, chopped
- 1 container (8 oz) Philadelphia Chive & Onion Cream Cheese Spread
- 1/2 cup real mayonnaise
- Preheat oven to 375°F. Reserve 1/4 cup of the Parmesan cheese; set aside. Mix remaining 1 1/4 cups Parmesan cheese and all remaining ingredients until blended.
- Spoon into 2 qt baking dish. Sprinkle with reserved 1/4 cup Parmesan cheese.
- Bake 35 minutes or until lightly browned. Serve hot with crackers or assorted cut-up vegetables.
