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Layered Hot Artichoke & Feta Dip

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video 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?
15 min
35 min
24 servings, 2 Tbsp. each
Magazine Acquisition

What You Need

pkg.  (3.5 oz.) ATHENOS Crumbled Reduced Fat Feta Cheese, divided
pkg.  (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
can  (14 oz.) artichoke hearts, drained, chopped
cup  KRAFT Grated Parmesan Cheese
cloves  garlic, minced
cup  chopped mixed orange and yellow peppers, divided
Tbsp.  chopped kalamata olives

Make It

HEAT oven to 350°F.

RESERVE 1/4 cup feta. Combine remaining feta with next 4 ingredients. Stir in 1/2 cup peppers.

SPOON into 3-cup ovenproof dish; top with remaining peppers and feta.

BAKE 20 min. or until heated through; top with olives.

Kraft Kitchens Tips

Serving Suggestion
Serve with assorted cut-up fresh vegetables, ATHENOS Pita Chips Original, multi-grain toasted chips or thin woven wheat crackers.
Make Ahead
Assemble dip as directed; refrigerate up to 8 hours. When ready to serve, bake, uncovered, in 350°F oven 25 min. or until heated through.
To serve as a cold dip, assemble recipe as directed. Refrigerate several hours or until chilled. No need to bake before serving.
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