Spinach and Artichoke Dip

Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 30 min
Makes: 2-3/4 cups or 22 servings, 2 Tbsp. each

• 1 can (14 oz.) artichoke hearts, drained, finely chopped
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
• 3/4 cup KRAFT Grated Parmesan Cheese
• 3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
• 1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
• 1/2 tsp. garlic powder

1. Heat oven to 350°F. Mix all ingredients; spoon into 9-inch quiche dish or pie plate.
2. Bake 20 min. or until heated through. Serve with TRISCUIT Reduced Fat Crackers and assorted cut-up fresh vegetables.

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Baked Triple-Veggie Dip

Recipe & picture courtesy of Kraft Foods

Prep Time: 15 min
Total Time: 50 min
Makes: 4-1/2 cups or 36 servings, 2 Tbsp. each

• 1-1/2 cups KRAFT Grated Parmesan Cheese, divided
• 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
• 1 container (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
• 1/2 cup KRAFT Real Mayo Mayonnaise

1. Heat oven to 375°F. Reserve 1/4 cup Parmesan; set aside.
2. Mix remaining Parmesan with remaining ingredients; spoon into 2-qt. baking dish. Sprinkle with reserved Parmesan.
3. Bake 35 min. or until dip is heated through and top is lightly browned. Serve with WHEAT THINS Crackers or assorted cut-up fresh vegetables.

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