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Layered Hot Artichoke and Feta Dip Recipe

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This recipe for Layered Hot Artichoke and Feta Dip, by , is from The Holston Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kyle Ticconi
Added: Thursday, October 9, 2008

Category:
Category:

Ingredients:  
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

Directions:
Directions:
PREHEAT oven to 350F. Mix Neufchatel cheese, 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 350F for 25 min. or until heated through.

Number Of Servings:
Number Of Servings:
3 cups dip or 24 servings, 2 Tbsp. dip and 7 chips each
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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