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Layered Hot Artichoke & Feta Dip
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Layered Hot Artichoke & Feta Dip

35 Min(s)
15 Min(s) Prep
20 Min(s) Cook
Healthy Living
This hot layered dip has one delicious ingredient after another: Neufchatel and Parmesan cheeses, artichokes, garlic, red pepper, olives… Need we say more?
What You Need
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24 servings
Original recipe yields 24 servings
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 pepper s, divided
2 Tbsp. chopped Kalamata olive s
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Let's Make It
1
Heat oven to 350°F.
2
Reserve 1/4 cup feta. Combine remaining feta with next 4 ingredients. Stir in 1/2 cup peppers.
3
Spoon into 3-cup ovenproof dish; top with remaining peppers and feta.
4
Bake 20 min. or until heated through; top with olives.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with assorted cut-up fresh vegetables, ATHENOS Pita Chips Original, multi-grain toasted chips or thin woven wheat crackers.
Tip 2
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.
Tip 3
Variation
To serve as a cold dip, assemble recipe as directed. Refrigerate several hours or until chilled. No need to bake before serving.
Nutrition
Calories
45
Calories From Fat
0
% Daily Value*
Total Fat 3g
4%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 150mg
7%
Total Carbohydrates 2g
1%
Dietary Fibers 0g
Sugars 1g
2%
Protein 3g
6%
Vitamin A
4%
Vitamin C
8%
Calcium
4%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
24 servings, 2 Tbsp. each
* 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.
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