Layered Hot Artichoke & Feta Dip from the Kraft site!
time
prep: 15 min
total: 35 min
servings
total: 24 servings, 2 Tbsp. dip and 7 chips
what you need
1
pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1
can (14 oz.) artichoke hearts, drained, chopped
1/4
cup KRAFT Grated Parmesan Cheese
2
cloves garlic, minced
1
small red pepper, chopped
1
pkg. (3.5 oz.) ATHENOS Crumbled Reduced Fat Feta Cheese
1
Tbsp. sliced black olives
ATHENOS Pita Chips Original
make it
HEAT oven to 350°F.
MIX first 4 ingredients until blended.
SPREAD into 3-cup ovenproof dish; top with peppers and feta.
BAKE 20 min. or until heated through; top with olives. Serve with chips.
kraft kitchens tips
SUBSTITUTE
Prepare using 1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese.
VARIATION
To serve as a cold dip, assemble recipe as directed. Refrigerate several hours or until chilled. Serve with the chips as directed. (No need to bake first.)
MAKE IT EASY
Do not layer ingredients in dish but combine all dip ingredients instead. Spread into 3-cup ovenproof serving dish, then bake as directed.
Posted by
on Feb. 7, 2013 at 10:55 PM
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by
Mandee
on Feb. 7, 2013 at 11:03 PM
1 mom liked this
The issue with that?? LOL ;)
Quoting Bob192:Yum!! I would be the only one to eat it.
Posted on CafeMom Mobile
by
on Feb. 7, 2013 at 11:24 PM
1 mom liked this
Me too, but that night not be a bad thing
Quoting Bob192:Yum!! I would be the only one to eat it.
Posted on CafeMom Mobile
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Seaweed Is Having a Moment
- MamaMandee
on Feb. 7, 2013 at 10:55 PM