Baked Triple Vegetable Dip

Got this out of the Kraft Food and Family magazine. Slightly more expensive than I usually do but really good!

• Ready In: 50 mins
• Serves: 36
• Yields: 4 1/2 cups

Ingredients

• 1 (19 ounce) can asparagus spears, drained and chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (8 1/2ounce) can artichoke hearts, drained and chopped
• 1 (8 ounce) container chive & onion cream cheese
• 1⁄2 cup mayonnaise
• 1 1⁄2 cups  grated parmesan cheese, divided

Directions

1. Preheat oven to 375°F
2. Mix all ingredients, researving 1/4 cup of parmesan.
3. Spoon into 2 quart baking dish. Sprinkle with remaining parmesan.
4. Bake 35 minutes or until lightly browned. Serve hot with crackers or cut up vegetables.