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Appetizers

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?
time
prep:
15 min
total:
35 min
servings
total:
24 servings, 2 Tbsp. each
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What You Need

1
pkg.  (3.5 oz.) ATHENOS Crumbled Reduced Fat Feta Cheese, divided
1
pkg.  (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1
can  (14 oz.) artichoke hearts, drained, chopped
1/4
cup  KRAFT Grated Parmesan Cheese
2
cloves  garlic, minced
1
cup  chopped mixed orange and yellow peppers, divided
2
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.
Variation
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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