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Layered Hot Artichoke and Feta Dip

Prep Time:

10 min

Total Time:

30 min

Makes:

3 cups dip or 24 servings, 2 Tbsp. dip and ...

What You Need!

1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened

1 can (14 oz.) artichoke hearts, drained, chopped

1/2 cup KRAFT Shredded Parmesan Cheese

2 cloves garlic, minced

3/4 cup chopped red peppers (about 1 small)

1 pkg. (3.5 oz.) ATHENOS Crumbled Reduced Fat Feta Cheese

1 Tbsp. sliced pitted ripe olives

PITA THINS Toasted Chips Original

Make It!

PREHEAT oven to 350°F. Mix Neufchatel, artichokes, Parmesan cheese and garlic until well blended.

SPREAD into 3-cup ovenproof serving dish; top with peppers and feta cheese.

BAKE 20 min.; top with olives. Serve with the chips.

Kraft Kitchens Tips

Make Ahead

Assemble dip as directed; cover and refrigerate up to 8 hours. When ready to serve, uncover and bake at 350°F for 25 min. or until heated through.

Variation

To serve as a cold dip, assemble recipe as directed. Cover and refrigerate several hours or until chilled. Serve with the chips as directed. (No need to bake first.)

K:47002v0 :75400

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Rated

by HillaryHeiselt on 7/15/2009
" I made this for a party, and it was a huge hit. The leftovers (I made a double batch) heated up well the next day and was devoured!"

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Nutrition Information

Calories

180

Total fat

7 g

Saturated fat

2.5 g

Cholesterol

10 mg

Sodium

490 mg

Carbohydrate

21 g

Dietary fiber

1 g

Sugars

0 g

Protein

7 g

Vitamin A

6 %DV

Vitamin C

4 %DV

Calcium

6 %DV

Iron

6 %DV

Healthy Living Information

Generally Nutritious

Diet Exchange

1-1/2 Starch + 1 Fat

Nutrition Bonus

This hot dip, made with better-for-you products, not only tastes great but also can be part of a healthful eating plan! Serve with assorted cut-up fresh vegetables in addition to the chips.