Thursday, June 14, 2007

Baked Triple Veggie Dip

This is a Kraft Foods "Best Of" recipe. It's easy and tasty!

Prep: 15 minutes
Bake: 35 minutes
Yield: 4 1/2 cups

1 1/2 cups grated Parmesan cheese, divided
1 can (1 pound 3 ounce) asparagus spears, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and drained
1 can (8 1/2 ounces) artichoke hearts, drained and chopped
1 container (8 ounces) chive and onion cream cheese spread
1/2 cup mayonnaise

Preheat oven to 375. Reserve 1/4 cup of the Parmesan cheese. Mix remaining cheese and all remaining ingredients until blended.

Spoon into 2-qt baking dish. Sprinkle with reserved cheese.

Bake 35 minutes or until lightly browned. Serve hot with wheat crackers or cut-up vegetables.

Tips and Tricks
Place the thawed spinach in a colander to drain. Press the moisture out repeatedly. This is much easier than squeezing dry. Substitute other flavors cream cheese if chive and onion is not available. Buy prechopped artichokes to save time.
Make It Healthier
Use reduced-fat mayonnaise, cream cheese and Parmesan cheese. Serve with raw vegetables.
How Kids Can Help
Dump ingredients into bowl and mix. Sprinkle cheese on top.

Nutrition Facts
1 serving equals 70 calories, 6g fat (2.5 g saturated fat), 2 g carbohydrate, trace fiber, 3 g protein

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