BAKED VEGGIE DIP

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Baked Veggie Dip image

I love this recipe because you can substitute a lot of the ingredients for the full version or skinny version and they both taste equally great! Warning, you'll want to skip the crackers and eat it with a fork. yea, it's that good.

Provided by Vseward Chef-V

Categories     Spinach

Time 1h5m

Yield 36 serving(s)

Number Of Ingredients 6

1 1/2 cups kraft reduced-fat parmesan cheese
1 (1 lb) can asparagus spear, drained, chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained
1 (8 1/2 ounce) can artichoke hearts, drained, chopped
1 (8 ounce) container philadelphia cream cheese with chives and onions
1/2 cup kraft light mayonnaise

Steps:

  • 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 minute or until lightly browned. Serve hot with Snack Crackers or assorted cut-up vegetables.

Nutrition Facts : Calories 19.7, Fat 1.2, SaturatedFat 0.2, Cholesterol 1.2, Sodium 56.3, Carbohydrate 1.9, Fiber 0.9, Sugar 0.4, Protein 0.9

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