3-in-1 Italian Dip

Name: 3-in-1 Italian Dip
Prep time: 10 min
Total time: 30 min
Yield: 24 servings, 2 Tbsp. each
Ingredients: 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 tomato es, drained, chopped; 1 cup drained canned marinated artichoke hearts , chopped; 1 cup roasted red pepper s, sliced

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Recipe by Kraft

Prep Time

10
min.

Total Time

30
min.

Servings

24 servings, 2 Tbsp. each

Artichokes, red peppers and sun-dried tomatoes give this palate-pleasing cheesy dip both color and flavor.

What You Need

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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 drained canned marinated artichoke hearts, chopped
1 cup roasted red peppers, sliced

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Make It

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Heat oven to 350°F.
Mix first 4 ingredients until blended.
Spoon into 9-inch pie plate.
Bake 10 min.; stir. Arrange tomatoes, artichokes and peppers over cheese mixture in three separate sections. Bake 10 min.

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Special Equipment Needed

TBA

Kitchen Tips
Nutrition

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.

How to Use Your Microwave

Mix cream cheese, mozzarella, mayo and garlic until well blended. Spoon into 9-inch microwaveable pie plate. 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.

Variation

Prepare using PHILADELPHIA Neufchatel Cheese and KRAFT Light Mayo Reduced Fat Mayonnaise.

Servings

24 servings, 2 Tbsp. each

Nutritional Information

Serving Size 24 servings, 2 Tbsp. each
AMOUNT PER SERVING
Calories	100

Total fat	8g
Saturated fat	3.5g
Cholesterol	15mg
Sodium	180mg
Carbohydrate	3g
Dietary fiber	0g
Sugars	1g
Protein	3g
% Daily Value
Vitamin A	10 %DV
Vitamin C	10 %DV
Calcium	8 %DV
Iron	0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by h.holt@excite.com from A friend made this for a birthday party with more than 50 guests and it was a hit. A friend made this for a birthday party with more than 50 guests and it was a hit. Everyone kept going back for more and requested the recipe so many times that the host put a copy of the recipe beside the dish. If you're not partial to one of the vegetables on top (I'm not fond of sundried tomatoes) simply swap for something you like. Delish! I'm making this for Thanksgiving.

Date published: 2005-11-18

Rated 4 out of 5 by aef28 from Really good and easy- used monterey jack cheese and I didn't have artichokes so I used Kalamata... Really good and easy- used monterey jack cheese and I didn't have artichokes so I used Kalamata olives instead and everyone oohh, and ah'ed! The only reason I don't give if five stars is that it was a little 'stringy'- but stringy just means cheesy... and cheesy is good but I just noticed people struggling a bit to get it on a cracker neatly...but will definitely make again!

Date published: 2005-12-18

Rated 5 out of 5 by Christine2410 from This dip was a real hit at a holiday party. This dip was a real hit at a holiday party. This recipe was passed on to friends. I'm having a party in a few weeks and was asked if I was making this dip once again. I did add 2 extra garlic cloves. Also, I added fresh parsley on edge of plate. The parsley gave this dish presentation and festivity for the holidays. It was a real success and soooooooooooo easy!

Date published: 2006-01-22

Rated 3 out of 5 by Wrightacw from Everyone liked it! Everyone liked it! The sundried tomatoes were a little difficult to find because I live in a small town. The toppings could be a bit pricey depending on where you buy them. But it was worth it. The total cost was low and it was a hit. I definitely recommend "Rosemary and Olive Oil Triscuits" with it. Adds even more flavor. It's even good cold the next day! Big Hit!

Date published: 2005-12-15

Rated 4 out of 5 by caracouture from Very tasty & easy to make! Very tasty & easy to make! I actually made mine a 4-in-1 dip by adding a section with Kalamata olives. Everyone at the holiday party liked how there was a selection of toppings to pick from. I agree with some of the other posters though - it was hard to get the cheesy dip on the crackers, so next time I will have a small knife nearby to help with the serving.

Date published: 2005-12-19

Rated 4 out of 5 by Mary Mascio from This was a very simple recipe. This was a very simple recipe. The most difficult part was cutting up the ingredients. It's a very rich dip, where a little goes a long way to fill you up. I will definitely make this again; Although, next time I will make sure I have more than 3 people to eat it. It's quite addictive and very filling. (We had no room for dinner :O heeheee :)))

Date published: 2006-06-14

Rated 1 out of 5 by meandmy3 from Left a horrible taste in your mouth that was impossible to get rid of, Indgrents were very expensive... Left a horrible taste in your mouth that was impossible to get rid of, Indgrents were very expensive and not worth it. Hard to eat, very stringy, could not get cheeses on crackers. I am just thankful that I made it to try before serving it to guest at a party, that would have been a disaster. Threw most, 90% of it away.

Date published: 2005-11-16

Rated 4 out of 5 by Rosiecheex from I made this for just my husband and myself last night and we ate the whole thing. I made this for just my husband and myself last night and we ate the whole thing. It was very good. I used roasted red peppers marinated in olive oil, oregano and garlic and it was fantastic. We had no problem gettin the dip on to the bite size gold nachos that I served them with. I will definitely make this again.

Date published: 2005-12-28