Baked Triple-Veggie Dip

Ingredients

• 8.5 oz artichoke hearts drained chopped canned
• 1 can asparagus spears drained chopped (1 lb. 3 oz.)
• 8 oz philadelphia chive & onion cream cheese spread 
• 10 oz pkt spinach frozen thawed drained chopped
• 0.5 cup real mayo mayonnaise kraft
• 1.5 cups parmesan cheese divided grated kraft

Equipment

• oven
• baking pan

Directions

1. Heat oven to 375F.
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.