3-in-1 Italian Dip

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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

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What You Need

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

pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese

1/3

cup KRAFT Real Mayo Mayonnaise

clove garlic, minced

1/2

cup oil-packed sun-dried tomatoes, drained, chopped

cup marinated artichoke hearts, drained, chopped

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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kornsle

posted:1/8/2006

This was a hit with the entire family at Christmas brunch. I'll be making this treat again.

a cook

posted:12/29/2005

I made a few batches of this for a wedding reception. It was great. So easy and so delicious.

Rosiecheex

posted:12/28/2005

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.

a cook

posted:12/20/2005

this is a great recipe - i left off the sundried tomatoes and addes a jar of portobello mushrooms instead - found them next to the artichokes. i did find it needed to bake more than 10 minutes, but everyone LOVED it. definately need to serve this with a knife/spoon.

lendermon

posted:12/20/2005

I added another garlic. Everyone loved it and wanted my recipe.

hjbaum

posted:12/20/2005

This was a great easy hot dip that everyone loved. I would say that the cream cheese needs to be room temp to get the best results. Way easy to make ahead of time and then cook the day of! Enjoy!

a cook

posted:12/18/2005

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.

aef28

posted:12/18/2005

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!

Wrightacw

posted:12/15/2005

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!

jenn60

posted:12/14/2005

Very Easy to make Everyone loved it Would make again