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Greek Artichoke Dip
Greek Artichoke Dip

Greek Artichoke Dip

1 Review(s)
Cook Minutes 45 Min
Prep : 15 Min Cook: 30 Min
This warm cheese dip takes its inspiration from the flavours of the Mediterranean. Featuring garlic, artichokes, feta and olives, our Greek Artichoke Dip takes just 15 minutes to prepare and can be made in advance.
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What do I need ?
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24 Servings
Servings
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened
1/2 cup shredded Parmesan cheese
2 cloves garlic, minced
1 can (14 fl oz/398 mL) artichoke hearts, drained, chopped
1 small red pepper, chopped
1 cup crumbled feta cheese with garlic and herbs
1 Tbsp. sliced black olives
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How do I make it ?
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Step 1
Heat oven to 350°F.
Step 2
Mix first 3 ingredients in medium bowl until blended. Stir in artichokes.
Step 3
Spoon into 3-cup ovenproof serving dish; top with peppers and feta.
Step 4
Bake 25 to 30 min. or until hot and bubbly; top with olives.
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Make Ahead
Assemble dip as directed. Refrigerate up to 8 hours. When ready to serve, bake, uncovered, in 350°F oven 30 to 35 min. or until heated through.
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Variation
To serve as a cold dip, assemble recipe as directed. Refrigerate several hours or until chilled.
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Serving Suggestion
Serve with pita chips.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
60
Calories From Fat
0
% Daily Value
Total fat 4 g
6 %
Saturated fat 2.5 g
13 %
Cholesterol 15 mg
Sodium 190 mg
8 %
Total carbohydrate 2 g
1 %
Dietary fibre 0 g
0 %
Sugars 1 g
Protein 3 g
Vitamin A
4 %
Vitamin C
8 %
Calcium
8 %
Iron
2 %
Servings
24 servings, 2 Tbsp. (30 mL) 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.
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