OR Browse By...

Recipe Category

Then Recipe Type

More Search Options

Baked Triple Veggie Dip

Prep Time:
15 min

Total Time:
50 min

Makes:
36

1-1/2 cups KRAFT 100% Parmesan Grated Cheese, divided

2 cans (12 fl oz/341mL each) asparagus spears, drained, chopped

1 pkg. (300 g) frozen chopped spinach, thawed, drained

1 can (10 fl oz/284mL) artichoke hearts, drained, chopped

1 tub (250 g) PHILADELPHIA Herb & Garlic Cream Cheese Spread

1/2 cup MIRACLE WHIP Dressing

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-L baking dish; sprinkle with reserved 1/4 cup Parmesan cheese.

BAKE 35 min. or until lightly browned. Serve hot with Christie Wheat Thins Crackers or assorted cut-up vegetables.

Kraft Kitchens Tips

Substitute

Prepare as directed, using Kraft Light 100% Parmesan Grated Cheese, Philadelphia Light Herb & Garlic Cream Cheese Spread and Miracle Whip Calorie-Wise Dressing.

K:45710v1ec:89119

(23)

Rated

by janetgale on 8/15/2008
" Yummy yummy yummy in your tummy. Add all the ingredients and it is great. I thaw frozen asparagus and it works great. I often throw all ingredients but the final 1/4 c parmesan cheese in the casserold dish. Then after about 15 min when everything starts to melt, I mix it up then add the final parmesan. I have divided it into two smaller dishes because it makes LOTS. I often make it for a crowd and everyone LOVES LOVES LOVES IT. Good to freeze leftovers in lunch size portions - people at work even ask about it!"

See All Ratings and Comments

Serving Size = 2 Tbsp. (30 mL)

Nutritional Information

Calories

Total fat

4.5 g

Saturated fat

2 g

Cholesterol

10 mg

Sodium

170 mg

Carbohydrate

2 g

Dietary fibre

1 g

Protein

3 g

Vitamin A

6 %DV

Vitamin C

4 %DV

Calcium

6 %DV

Iron

2 %DV