It's hard to say who will like this hot feta and artichoke dip more: your guests who are eating it—or you, who put it together so quickly!
What You Need
Original recipe yields 24 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (8 oz.) ATHENOS Traditional Feta Cheese, crumbled
1/3 cup KRAFT Real Mayo Mayonnaise
1/3 cup marinated artichoke hearts
1 clove garlic, minced
2 Tbsp. pine nuts, toasted
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Let's Make It
Heat oven to 350°F.
Mix all ingredients except nuts in 9-inch pie plate.
Bake 15 min. or until heated through, stirring after 8 min.
Sprinkle with nuts.
How to Toast Nuts
Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 10 to 15 min. or until golden brown, stirring occasionally.
Make it Easy
Have platters of prepared dippers such as cut-up fresh vegetables, crackers and bread on hand in the kitchen, covered with plastic wrap, so you can easily replace them when they run low. Cover vegetables with a damp paper towel to keep them moist and fresh.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 1g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
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.