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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This is a great variation on spinach dip, includes brocolli and other veggies! I am not a sundried tomato fan, so I use the fresh tomato option, and use red peppers. YUMMY!! Ingredients:
1 pkg (10oz) frozen chopped broccoli, thawed and drained |
1 pkg (10oz) frozen chopped spinach, thawed and drained |
1/4 cup chopped onion |
1/4 cup chopped sundried tomatoes, optional or 1/4 cup chopped fresh tomatoes sprinkled on top after baking |
1/2 cup bell pepper, chopped (red) |
8 oz. garden vegetable cream cheese |
1/2 cup kraft real mayo |
1/2 cup parmesan cheese |
1/2 teaspoon garlic powder |
1/2 teaspoon mrs. dash® seasoning |
1 cup mozzarella cheese, divided |
Directions:
1. Preheat oven to 350ºF.
2. Combine vegetables, cream cheese, dressing, Parmesan, seasonings and 1/2 cup Mozzarella.
3. Spread into 1-qt. baking dish or 9-inch pie plate.
4. Bake 20-25 minutes or until heated through.
5. Sprinkle with remaining 1/2 cup Mozzarella.
6. Continue baking for 5 minutes, or until cheese is melted.
7. Top with fresh tomatoes if using that option
8. Serve with crackers and/or vegetables. I like to use party size bread slices and make finger sandwiches, too.
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