1-½ cup grated parmesan cheese, divided
1 can (19 oz) asparagus spears, drained and chopped
1 package (10 oz.) chopped spinach, thawed and squeezed dry
1 can (8.5 oz) artichoke hearts, drained and chopped
4 ounces cream cheese, softened
½ cups cottage cheese
1 stalk green onion, chopped
¼ Tablespoons onion powder
1 pinch salt
½ cups olive oil mayonnaise
Preheat oven to 375 F.
Reserve 1/4 cup of the parmesan cheese; set aside.
In a medium bowl, combine remaining parmesan cheese, asparagus, spinach and artichoke hearts.
In a food processor, pulse cream cheese, cottage cheese, green onion, onion powder, and salt, until smooth.
Dump into the bowl with spinach mixture, and add the mayo. Stir until well combined.
Spoon into a greased 2-quart baking dish.
Sprinkle with the reserved parmesan cheese.
Bake 35 minutes or until lightly browned.
I serve Baked Veggie Dip hot, with either assorted crackers or veggies and I love to serve it in a rye bread bowl.