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Layered Hot Artichoke and Feta Dip
24 servings, 2 Tbsp. each
What You Need
pkg. (3.5 oz.) ATHENOS Crumbled Reduced Fat Feta Cheese, divided
pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
can (4 oz.) artichoke hearts, drained, chopped
cup KRAFT Grated Parmesan Cheese
cloves garlic, minced
cup chopped mixed orange and yellow peppers, divided
Tbsp. chopped Kalamata olives
oven to 350°F.
1/4 cup feta. Combine remaining feta with next 4 ingredients. Stir in 1/2 cup peppers.
into 3-cup ovenproof dish; top with remaining peppers and feta.
20 min. or until heated through; top with olives.
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