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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 36 |
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I love this recipe because you can substitute a lot of the ingredients for the full version or skinny version and they both taste equally great! Warning, you'll want to skip the crackers and eat it with a fork. yea, it's that good. Ingredients:
1 1/2 cups kraft reduced-fat parmesan cheese |
1 (1 lb) can asparagus spear, drained, chopped |
1 (10 ounce) package frozen chopped spinach, thawed, drained |
1 (8 1/2 ounce) can artichoke hearts, drained, chopped |
1 (8 ounce) container philadelphia cream cheese with chives and onions |
1/2 cup kraft light mayonnaise |
Directions:
1. PREHEAT oven to 375°F.
2. Reserve 1/4 cup of the Parmesan cheese; set aside.
3. Mix remaining 1-1/4 cups Parmesan cheese and all remaining ingredients until blended.
4. SPOON into 2-qt. baking dish. Sprinkle with reserved 1/4 cup Parmesan cheese.
5. BAKE 35 minute or until lightly browned. Serve hot with Snack Crackers or assorted cut-up vegetables.
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