Baked Veggie Dip

Name: Baked Veggie Dip
Yield: 4 servings
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 1/2 ounce) can artichoke hearts, drained, chopped

Vegetarian Dairy

Be the first to rate this recipe

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 1/2 ounce) can artichoke hearts, drained, chopped ⓘ

Instructions

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.

Nutrition & Diet Analysis (per serving)

265 kcal 13% DV

Protein Fat Carbs

Macronutrients

Protein 10g 20% DV

Total Fat 20.7g 27% DV

Carbs 10.1g 4% DV

Fiber 0g

Sugar 0.5g 1% DV

Electrolytes

Sodium 409mg 18% DV

Potassium 153.5mg 3% DV

Cholesterol 5mg 2% DV

Vitamins & Minerals

Vitamin A 10mcg 1% DV

Calcium 201.8mg 16% DV

Iron 1.3mg 7% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

Explore Ingredients

You May Also Like

Cool Pear-Ginger Sorbet

Cavatelli with Broccoli and Cream

PLANTERS Cereal Squares

Tamagoyaki Rolled Omelet with Red Pickled Ginger

No-Knead Crusty Rolls

Caramel Sauce Easily Made in the Microwave