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."
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Ready In:
1hr 5mins




  • PREHEAT oven to 375°F.
  • Reserve 1/4 cup of the Parmesan cheese; set aside.
  • Mix remaining 1-1/4 cups Parmesan cheese and all remaining ingredients until blended.
  • SPOON into 2-qt. baking dish. Sprinkle with reserved 1/4 cup Parmesan cheese.
  • BAKE 35 minute or until lightly browned. Serve hot with Snack Crackers or assorted cut-up vegetables.

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  1. This was a great dip! I was hosting a party for friends of the family and this dip was a big hit for us. I used raw carrots, celery, green and red peppers, pita chips, bread pieces and potato chips for the dippers.
  2. This turned out wonderful!! I ate left overs on pita bread with romaine lettuce as a sandwich. A nice twist on the usual spinach and artichoke type of dip. Very creamy and delicious. I used regular whipped cream cheese and light ranch dressing instead of mayo. Plus I added some chopped garlic and minced green onions to it also. Great dip V! Thanks!


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