Hot Parmesan-Artichoke Dip
- 1 can (14 oz.) artichoke hearts, drained, chopped
- 1 cup KRAFT Real Mayo Mayonnaise
- 1 clove garlic, minced
- 1 cup KRAFT Grated Parmesan Cheese
- 2 Tbsp. chopped tomatoes
- 2 Tbsp. sliced green onions
HEAT oven to 350°F. Mix all ingredients except tomatoes and onions.
SPOON into shallow ovenproof dish or 9-inch pie plate.
BAKE 20 to 25 min. or until hot and bubbly. Sprinkle with tomatoes and onions. Serve with WHEAT THINS Crackers.
*Kraft Kitchens Tips*
This hearty dip is best served with chunkier vegetable dippers, such as thick bell pepper wedges, large mushroom caps and thick zucchini slices.
Mix all ingredients except tomatoes and onions until well blended. Spoon into pie plate; cover. Refrigerate up to 3 days. Bake at 350°F for 25 to 30 min. or until lightly browned. Sprinkle with tomatoes and onions.
Prepare as directed, using one of the following flavor options: Spicy _Artichoke Dip:_ Add 1 drained 4-oz. can chopped green chilies. _Spinach-Artichoke Dip:_ Add 1 thawed and well-drained 10-oz. pkg. frozen chopped spinach. _Zippy Artichoke Dip:_ Add 1 tsp. hot pepper sauce.
Nutrition Information Per Serving: 140 calories, 13g total fat, 3g saturated fat, 10mg cholesterol, 220mg sodium, 2g carbohydrate, 0g dietary fiber, 0g sugars, 3g protein, 0%DV vitamin A, 0%DV vitamin C, 10%DV calcium, 0%DV iron.