Ingredients*:
1 (1 lbs 3 oz.) can asparagus spears
1 (10 oz.) pkg. frozen chopped spinach
1 (8.5 oz) can artichoke hearts (non-marinated)
1 (8 oz) pkg. Philly garden veggie light cream cheese spread
1/2 cup Mayonnaise (has to be full fat mayonnaise, low fat or fat free has gluten in it)
1-1/2 Cup grated parmesan cheese, divided
Directions:
Drain asparagus and artichoke hearts. Thaw and rinse spinach. Mix all ingredients together except for 1/4 cup of the parmesan cheese. Spoon mixture into 2 qt. oblong baking dish and sprinkle with remaining parmesan. Bake 35 min. at 375 degrees. Serve with crackers, breads or veggies.
*Get some good Gluten Free Crackers!
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