Here's an easy and delicious way to please a crowd. Top a ready-to-use thin baked pizza crust with the makings of artichoke dip. Genius!
What You Need
Original recipe yields 16 servings
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese
1/4 cup KRAFT Real Mayo Mayonnaise
1 clove garlic, minced
1 ready-to-use thin baked pizza crust (12 inch)
1 jar (7.5 oz.) marinated artichoke hearts, drained, quartered
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. chopped fresh parsley
1 Tbsp. lemon zest
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Let's Make It
Heat oven to 425ºF.
Mix first 3 ingredients until blended; spread onto crust. Top with artichokes and cheese.
Bake 10 min. or until cheese is melted.
Top with remaining ingredients.
Prepare using PHILADELPHIA Neufchatel Cheese.
Stir 1/2 tsp. crushed red pepper into cream cheese mixture before spreading onto crust.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.