1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 can (14 oz.) artichoke hearts, drained, chopped
1/4 cup KRAFT Grated Parmesan Cheese
2 cloves garlic, minced
1 cup chopped mixed orange and yellow pepper s, divided
2 Tbsp. chopped Kalamata olive s
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Let's Make It
Heat oven to 350°F.
Reserve 1/4 cup feta. Combine remaining feta with next 4 ingredients. Stir in 1/2 cup peppers.
Spoon into 3-cup ovenproof dish; top with remaining peppers and feta.
Bake 20 min. or until heated through; top with olives.
Serve with assorted cut-up fresh vegetables, ATHENOS Pita Chips Original, multi-grain toasted chips or thin woven wheat crackers.
Assemble dip as directed; refrigerate up to 8 hours. When ready to serve, bake, uncovered, in 350°F oven 25 min. or until heated through.
To serve as a cold dip, assemble recipe as directed. Refrigerate several hours or until chilled. No need to bake before serving.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 2g
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.