Baked Triple Vegetable Dip

• 1 (19 ounce) can asparagus spears, drained and chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (8 1/2 ounce) can artichoke hearts, drained and chopped
• 1 (8 ounce) container chive & onion cream cheese
• 12 cup mayonnaise
• 1 12 cups grated parmesan cheese, divided

1. Preheat oven to 375F
2. Mix all ingredients, researving 1/4 cup of parmesan.
3. Spoon into 2 quart baking dish.
4. Sprinkle with remaining parmesan.
5. Bake 35 minutes or until lightly browned.
6. Serve hot with crackers or cut up vegetables.

hearts, onion cream cheese, mayonnaise, parmesan cheese

Taken from www.food.com/recipe/baked-triple-vegetable-dip-114948 (may not work)