Layered Hot Artichoke & Feta Dip

photo by:kraft

This hot layered dip has one delicious ingredient after another: Neufchatel and Parmesan cheeses, artichokes, garlic, red pepper, olives… Need we say more?

time

prep:

15 min

total:

35 min

servings

total:

24 servings, 2 Tbsp. dip and 7 chips each

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What You Need

pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened

can (14 oz.) artichoke hearts, drained, chopped

1/4

cup KRAFT Grated Parmesan Cheese

cloves garlic, minced

small red pepper, chopped

pkg. (3.5 oz.) ATHENOS Crumbled Reduced Fat Feta Cheese

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.

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rruth121

posted:4/5/2006

Loved it! A wonderful blend of cheese and artichokes!

Stephmk

posted:3/26/2006

Great, easy and low fat alternative to regular artichoke dip. I used flavored feta (olive & sun dried tomato) and tried roasted red pepper instead of regular red pepper. Feta added great extra flavor, but the roasted red pepper was too over powering for me. Next time I'd use regular red pepper. I served with Wheat Thin Chips-veggie flavor. Everyone loved it.

Mazzemr

posted:3/22/2006

I made this for a potluck at work and everyone asked for the recipe. I plan to make it for a shower I am hosting. Very good!

GEZellner

posted:3/20/2006

the second time I made this I fine minced the garlic and pepper. I also chopped up the parmesan. I then hollowed out some cherry tomatoes and stuffed them with the dip, baked until hot.

a cook

posted:3/12/2006

Very simple. Not your typical artichoke dip. Easy, but lovely flavor. I served it with toasted pita wedges! Yum.

a cook

posted:3/2/2006

very good, had this at our annual NASCAR party and it was gone.

a cook

posted:2/25/2006

Very good with Wheat Thin Chips and veggies. I could not find the suggested crackers. Of the veggies I tried, I especially like fresh zucchini rounds. Broccoli, cauli, carrots, celery were good too. I used fat free cream cheese for my family. For disciminating guests, I would probably use the light cream cheese. For family however reducing the fat was not much of a compromise in this recipe.

chefkeim

posted:2/15/2006

Great recipe! To cut the fat use fat free cream cheese and artichoke hearts in a brine with 0 Fat. Artichoke hearts are a fat free food, and very low in calories.

a cook

posted:2/13/2006

I am a big fan of artichoke dip but stay away from it because of the fat content. I made this dip and it was great. I made a few modifications: fat free cream cheese, fat free feta-sundried tomato & basil flavor, and roasted red peppers instead of a regular red pepper. It was so good. I will make this when I need to take something to party, etc. It was easy, healthy, and very good.

jennmullen

posted:2/11/2006

OMG this stuff is AWESOME!!! Made it last week for "girl's scrapbook night in" and making tomorrow for a family party. I can't get enough of it! I served it with baked tortilla chips and celery. I would like to try adding spinach next time.