Layered Hot Artichoke & Feta Dip

Layered Hot Artichoke & Feta Dip
Staff Writer
Hot Artichoke & Feta Dip

ATHENOS

Hot Artichoke & Feta Dip

This hot layered dip has one delicious ingredient after another: Neufchatel and Parmesan cheeses, artichokes, garlic, red pepper, olives… Need we say more?

24
Servings
6
Calories Per Serving
Deliver Ingredients

Notes

Substitute:
Prepare using 1 tub (8 ounces) PHILADELPHIA 1/3 Less Fat than Cream Cheese.

Serving Suggestion:
Serve with WHEAT THINS Toasted Chips Multi-Grain or thin woven wheat crackers instead of/in addition to the ATHENOS Pita Chips Original.

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

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

Make it Easy:
Do not layer ingredients in dish but combine all dip ingredients instead. Spread into 3-cup ovenproof serving dish, then bake as directed.

Ingredients

  • 1 pkg. (8 ounces) PHILADELPHIA Neufchatel Cheese, softened
  • 1 can (14 ounces) artichoke hearts, drained, chopped
  • 1/4 cup KRAFT Grated Parmesan Cheese
  • 2 cloves garlic, minced
  • 1 small red pepper, chopped
  • 1 pkg. (3.5 ounces) ATHENOS Crumbled Reduced Fat Feta Cheese
  • 1 tablespoons sliced black olives
  • ATHENOS Pita Chips Original

Directions

Heat oven to 350 degrees.

Mix first 4 ingredients until blended.

Spreadinto 3-cup ovenproof dish; top with peppers and feta.

Bake 20 min. or until heated through; top with olives. Serve with chips.

 

 

Nutritional Facts

Cholesterol
2mg
1%
Protein
1g
2%
Vitamin A, RAE
3µg
0%
Calcium, Ca
23mg
2%
Magnesium, Mg
1mg
0%
Phosphorus, P
15mg
2%
Sodium, Na
39mg
3%
Water
1g
0%

Artichoke Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Artichoke Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals. Root vegetables, however, should be slowly braised or boiled for in order to ensure their inside is cooked as well as their outside.