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3-in-1 Italian Dip

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3-in-1 Italian Dip recipe
photo by:
kraft
Have made this several times and it is always a hit. Bake it at home to be done before leaving when bringing it somewhere, reheats in microwave easily. I often double this ...read more
posted by
soldmystore
on 7/29/2011
time
prep:
10 min
total:
30 min
servings
total:
3 cups or 24 servings, 2 Tbsp. each
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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 TRISCUIT Thin Crisps 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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