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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 7 chips each

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 cheese, 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

(79)

Rated

by goosiepie on 11/27/2008
" Very Very easy to make and tastes awesome! I made this to take to a Thanksgiving dinner and everyone loved it! It was the first thing gone."

See All Ratings and Comments

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Nutrition Infomation

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

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.