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Hot Artichoke Dip with Cream Cheese

Hot Artichoke Dip with Cream Cheese
 
Yield:
32 servings, 1/2 cup each

Ingredients

Ingredients Weights Measures
PHILADELPHIA Original Cream Cheese, softened 3 lb. 1-1/2 qt.
canned artichoke hearts, drained, chopped 6 lb. + 8 oz. 4-1/4 qt.
KRAFT MAYO Real Mayonnaise 1 lb. + 8 oz. 3 cups
KRAFT Grated Parmesan Cheese 1 lb. 1 qt.
dried basil leaves - 2 Tbsp.
garlic cloves, minced - 4 each
tomatoes, chopped 1 lb. 2 cups

Directions

BEAT all ingredients except tomatoes in large bowl with electric mixer on medium speed until well blended. Spoon 1/2-cup portions into ramekins.

BROIL 3 min. or until lightly browned. Sprinkle each serving with 1 Tbsp. tomatoes.

SERVE with baked pita bread wedges, assorted cut-up vegetables, bread chunks or crackers.

Kraft Kitchens Tips

Use Your Oven
To make baked pita bread wedges, cut each of 3 split pita breads into 8 triangles. Place on baking sheet. Bake at 350°F for 10 to 12 min. or until crisp. Makes 4 doz.
Make it Easy
Prepare dip as directed. Cover and refrigerate up to 2 days. Portion into ramekins as needed and broil as directed. Top with tomatoes before serving.
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