Layered Hot Artichoke and Feta Dip

By kscribner

Prep Time: 10 min
Total Time: 30 min
Makes: 3 cups dip or 24 servings, 2 Tbsp. dip

Ingredients

• 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
• 1 can (14 oz.) artichoke hearts, drained, chopped
• 1/2 cup KRAFT Shredded Parmesan Cheese
• 2 cloves garlic, minced
• 3/4 cup chopped red peppers (about 1 small)
• 1 pkg. (3.5 oz.) ATHENOS Crumbled Reduced Fat Feta Cheese
• 1 Tbsp. sliced pitted ripe olives
• PITA THINS Toasted Chips Original

Details

Servings 24
Adapted from kraftfoods.com

Preparation

Step 1

PREHEAT oven to 350°F. Mix Neufchatel, artichokes, Parmesan cheese and garlic until well blended.

SPREAD into 3-cup ovenproof serving dish; top with peppers and feta cheese.

BAKE 20 min.; top with olives. Serve with the chips.

Make Ahead
Assemble dip as directed; cover and refrigerate up to 8 hours. When ready to serve, uncover and bake at 350°F for 25 min. or until heated through.

Variation
To serve as a cold dip, assemble recipe as directed. Cover and refrigerate several hours or until chilled. Serve with the chips as directed. (No need to bake first.)