Artichokes, red peppers and sun-dried tomatoes give this palate-pleasing cheesy dip both color and flavor.
What You Need
Original recipe yields 24 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese
1/3 cup KRAFT Real Mayo Mayonnaise
1 clove garlic, minced
1/2 cup oil-packed sun-dried tomato es, drained, chopped
1 cup drained canned marinated artichoke hearts, chopped
1 cup roasted red pepper s, sliced
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Let's Make It
Heat oven to 350°F.
Mix first 4 ingredients until blended.
Spoon into 9-inch pie plate.
Bake 10 min.; stir. Arrange tomatoes, artichokes and peppers over cheese mixture in three separate sections. Bake 10 min.
Mix cheeses and mayo; spoon into baking dish. Cover. Refrigerate until ready to bake. Bake 15 to 20 min. or until heated through, stirring after 10 min.
Substitute 1 large tomato, seeded and chopped, for the sun-dried tomatoes.
How to Use Your Microwave
Mix cream cheese, mozzarella, mayo and garlic until well blended. Spoon into 9-inch microwaveable pie plate. Microwave on HIGH 3 min.; stir. Arrange tomatoes, artichokes and peppers over cheese mixture in three separate sections. Microwave on HIGH an additional 2 min.
Prepare using PHILADELPHIA Neufchatel Cheese and KRAFT Light Mayo Reduced Fat Mayonnaise.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 3g
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.