02 September, 2018

Pat's Baked Triple Veggie Dip

This is one of my new favorite dip recipes. Pat says you may serve this dip either warm or cold.

Pat's Baked Triple Veggie Dip ingredients (7)
Makes about 6 to 8 appetizer servings

For Dip:
1.5 cups grated Parmesan cheese (divided use)
1 (1-lb. 3-oz.) can asparagus spears, drained well and chopped
1 (10-oz) pkg. frozen chopped spinach, thawed and drained well
1 (8.5-oz) can artichoke hearts, drained well and chopped
1 (8-oz) tub Philadelphia Chive & Onion Cream Cheese Spread
1/2 cup mayonnaise (may substitute mix of 1/4 cup each of plain yogurt and sour cream OR 1/2 cup sour cream)

For Serving:
Crudités OR 
Three Little Pigs Imported Petits Toasts OR Nabisco Wheat Thins

Pat's Baked Triple Veggie Dip Directions
Preheat oven to 375ºF.

Mix well 1/4 cup of the Parmesan with the drained and chopped vegetables, cream cheese spread, and mayonnaise (or its substitute).

Lightly apply nonstick cooking spray (such as PAM) to the inside of a 2-quart baking dish before spooning dip mixture into it. Then, top with the remaining 1.25 cups Parmesan cheese.

Bake in the preheated 375ºF oven until warmed through and the the top is lightly browned, about 35 minutes.

Serve with crudités or crackers shown above.

No comments:

Post a Comment