Creamy Artichoke Dip

• 2-1/2 qt. Philadelphia Brick Cream Cheese, softened
• 1-1/4 gal. canned artichoke hearts, drained, chopped
• 1-1/4 cups butter, melted
• 10 each minced garlic
• 4 tsp. hot pepper sauce
• 2-1/2 cups Kraft Shredded Parmesan

1. Spoon about 1-1/2 Tbsp.
2. (25 mL) cream cheese into each of 100 small ramekins (or into each of 10 ramekins for trial recipe); set aside.
3. Combine artichokes, butter, garlic and hot sauce; spoon about 2 Tbsp.
4. (30 mL) over cream cheese in each ramekin.
5. Sprinkle with Parmesan.
6. Refrigerate until ready to use.
7. For each serving: Microwave 1 ramekin on HIGH about 30 to 45 sec.
8. or until dip is hot and bubbly.
9. (Or, bake in 350 degrees F-standard oven 10 to 12 min.
10. or until hot and bubbly.)

cream cheese, hearts, butter, garlic, hot pepper sauce, parmesan

Taken from www.kraftrecipes.com/recipes/creamy-artichoke-dip-112947.aspx (may not work)