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Baked Triple-Veggie Dip
50 Min(s)
15 Min(s) Prep
35 Min(s) Cook
Get ready for the party with our Baked Triple-Veggie dip recipe! This veggie dip recipe boasts a tasty trio of veggies and a ton of delicious flavors.
What You Need
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36 servings
Original recipe yields 36 servings
1-1/2 cups KRAFT Grated Parmesan Cheese, divided
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/2 cup KRAFT Real Mayo Mayonnaise
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
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Let's Make It
1
Heat oven to 375ºF.
2
Mix 1-1/4 cups Parmesan with all remaining ingredients.
3
Spoon into 2-qt. baking dish sprayed with cooking spray; top with remaining Parmesan.
4
Bake 35 min. or until dip is heated through and top is lightly browned.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with your favorite crackers or assorted cut-up fresh vegetables.
Tip 2
Substitute
Prepare using KRAFT Reduced Fat Parmesan Style Grated Topping, PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese and KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise.
Nutrition
Calories
60
Calories From Fat
0
% Daily Value*
Total Fat 5g
6%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 180mg
8%
Total Carbohydrates 2g
1%
Dietary Fibers 1g
4%
Sugars 1g
2%
Protein 3g
6%
Vitamin A
25%
Vitamin C
4%
Calcium
8%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
36 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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