Baked Veggie Dip

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.

• Ready In: 1 hr 5 mins
• Serves: 36

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 1/2ounce) 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.