Baked Triple Veggie Dip

I absolutely love a good spinach and artichoke dip warm and good from the oven. Mmmmm... So when I found this recipe from Kraft and it added asparagus to a favorite treat I had to try it.

I've made this for many gatherings, reunions and parties and it always gets rave reviews. It's simple to toss together and easy to change up for more (or less) zing.

1-1/2 cups Grated Parmesan Cheese, divided
1 can (1 lb. 3 oz.) asparagus spears, drained, chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 can (8-1/2 oz.) artichoke hearts, drained, chopped
1 container (8 oz.)Chive & Onion Cream Cheese Spread
1/2 cup Mayonnaise

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 min. or until lightly browned. Serve hot. I serve it with thick tortilla chips, pita chips or crusty bread as a spread.

Change it up:
Add sun dried tomatoes, roasted red peppers or pimentos for a bit of color and flavor.
If asparagus isn't your thing go ahead and take it out. Get a bigger can of artichoke hearts.
If you can't get enough garlic (like me) mince a clove or two to add.
Try shredded parmesan on top instead of grated.
Use a different plavor cream cheese. Or try plain cream cheese and add dry soup mix (like onion).