Baked Triple Veggie Dip Recipe

Baked Triple Veggie Dip Recipe

  • 1 (19 ounce) can asparagus spears, drained, chopped
  • 1 (10 ounce) box frozen chopped spinach, thawed, drained
  • 1 (8.5 ounce) can artichoke hearts, drained, chopped
  • 1 (8 ounce) container PHILADELPHIA Chive & Onion Cream Cheese Spread
  • 1/2 cup KRAFT Mayo Real Mayonnaise
  • 1 1/2 cups KRAFT 100% Grated Parmesan Cheese, divided
  1. Preheat oven to 375 degrees F. Mix all ingredients, reserving 1/4 cup Parmesan cheese.
  2. Spoon into 2-qt. baking dish. Sprinkle with reserved cheese.
  3. Bake 35 min. or until lightly browned. Serve hot with TRISCUIT Thin Crisps and assorted cut up vegetables.
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