Hot Parmesan-Artichoke Dip

Prep Time:

10 min

Total Time:

35 min

Makes:

2-1/4 cups or 18 servings, 2 Tbsp. each

What You Need!

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

1 green onion, sliced

Make It!

HEAT oven to 350ºF.

MIX first 4 ingredients.

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

Serving Suggestion

This hearty dip is best served with chunkier vegetable dippers, such as thick bell pepper wedges, large mushroom caps and/or thick zucchini slices.

Make Ahead

Mix all ingredients except tomatoes and onions until well blended. Spoon into pie plate. Refrigerate up to 3 days. Bake at 350°F for 25 to 30 min. or until lightly browned. Sprinkle with tomatoes and onions.

Variations

Prepare as directed, using one of the following flavor options: Spicy Artichoke Dip: Add 1 drained 4-oz. can chopped green chiles. Spinach-Artichoke Dip: Add 1 thawed and well-drained 10-oz. pkg. frozen chopped spinach. Zippy Artichoke Dip: Add 1 tsp. hot pepper sauce.

From KraftFoods.com