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Appetizers

3-in-1 Italian Dip

3-in-1 Italian Dip recipe
photo by:kraft
Artichokes, red peppers and sun-dried tomatoes give this palate-pleasing cheesy dip both color and flavor.
time
prep:
10 min
total:
30 min
servings
total:
3 cups or 24 servings, 2 Tbsp. each
Magazine Acquisition

What You Need

1
pkg.   (8 oz.) PHILADELPHIA Cream Cheese, softened
1
pkg.   (8 oz.) KRAFT Shredded Mozzarella Cheese
1/3
cup  KRAFT Real Mayo Mayonnaise
1
clove  garlic, minced
1/2
cup  oil-packed sun-dried tomatoes, drained, chopped
1
cup  marinated artichoke hearts, drained, chopped
1
cup  jarred roasted red peppers, drained, sliced

Make It

PREHEAT oven to 350°F. Mix cream cheese, mozzarella cheese, mayo and garlic until well blended.

SPOON into 9-inch pie plate or casserole dish.

BAKE 10 min.; stir. Arrange tomatoes, artichokes and peppers over cheese mixture in three separate sections. Bake an additional 10 min. Serve with thin woven wheat crackers and WHEAT THIN Crackers.

Kraft Kitchens Tips

Make Ahead
Mix cheeses and mayo; spoon into baking dish. Cover. Refrigerate until ready to bake. Bake 15 to 20 min. or until heated through, stirring after 10 min.
Substitute
Substitute 1 large tomato, seeded and chopped, for the sun-dried tomatoes.
Microwave directions
Mix cream cheese, mozzarella cheese, mayo and garlic until well blended. Spoon into 9-inch microwaveable pie plate or casserole dish. Microwave on HIGH 3 min.; stir. Arrange tomatoes, artichokes and peppers over cheese mixture in three separate sections. Microwave on HIGH an additional 2 min.
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