HEALTHY LIVING Hot Artichoke Dip

• 3 cups PHILADELPHIA Neufchatel Cheese, softened
• 1 gal. canned artichoke hearts, drained, chopped
• 1-1/2 cups KRAFT MAYO Light Mayonnaise
• 1 qt. KRAFT Grated Parmesan Cheese
• 2 Tbsp. dried basil leaves
• 4 cloves garlic cloves, minced
• 2 cups tomatoes, seeded, finely chopped

1. Mix all ingredients except tomatoes in large bowl with electric mixer on medium speed until well blended.
2. Spoon 1/4-cup portions of the cream cheese mixture into each of 64 (1/2-cup) ramekins (or 8 ramekins for trial recipe).
3. Broil, 5 inches from heat, 4 min.
4. or until heated through.
5. Then, to brown the tops, broil, 1 to 2 inches from heat, an additional min.
6. or until lightly browned.
7. Sprinkle each with 1 Tbsp.
8. of the tomato.
9. Serve with assorted cut-up vegetable dippers.

philadelphia neufchatel cheese, hearts, mayo, parmesan cheese, basil, garlic, tomatoes

Taken from www.kraftrecipes.com/recipes/-2982.aspx (may not work)