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Layered Hot Artichoke and Feta Dip Recipe

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This recipe for Layered Hot Artichoke and Feta Dip is from The Holston Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350°F. 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 350°F 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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