Hot Artichoke Dip with Cream Cheese

• 1-1/2 qt. PHILADELPHIA Original Cream Cheese, softened
• 4-1/4 qt. canned artichoke hearts, drained, chopped
• 3 cups KRAFT MAYO Real Mayonnaise
• 1 qt. KRAFT Grated Parmesan Cheese
• 2 Tbsp. dried basil leaves
• 4 each garlic cloves, minced
• 2 cups tomatoes, chopped

1. Beat all ingredients except tomatoes in large bowl with electric mixer on medium speed until well blended.
2. Spoon 1/2-cup portions into ramekins.
3. Broil 3 min.
4. or until lightly browned.
5. Sprinkle each serving with 1 Tbsp.
6. tomatoes.
7. Serve with baked pita bread wedges, assorted cut-up vegetables, bread chunks or crackers.

philadelphia original cream cheese, hearts, mayo, parmesan cheese, basil, garlic, tomatoes

Taken from www.kraftrecipes.com/recipes/-1938.aspx (may not work)