Layered Hot Artichoke & Feta Dip from the Kraft site!
total: 24 servings, 2 Tbsp. dip and 7 chips
pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
can (14 oz.) artichoke hearts, drained, chopped
cup KRAFT Grated Parmesan Cheese
small red pepper, chopped
pkg. (3.5 oz.) ATHENOS Crumbled Reduced Fat Feta Cheese
Tbsp. sliced black olives
ATHENOS Pita Chips Original
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.
Prepare using 1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese.
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.
on Feb. 7, 2013 at 10:55 PM