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Layered Hot Artichoke & Feta Dip
Layered Hot Artichoke & Feta Dip

Layered Hot Artichoke & Feta Dip

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Cook Minutes 35 Min
Prep : 15 Min Cook: 20 Min
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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 cup crumbled feta cheese with garlic and herbs, divided
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1 can (14 fl oz/398 mL) artichoke hearts, drained, chopped
1/4 cup Kraft 100% Parmesan Grated Cheese
2 cloves garlic, minced
1 cup chopped mixed orange and yellow peppers, divided
2 Tbsp. chopped Kalamata olives
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How do I make it ?
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Step 1
Heat oven to 350°F.
Step 2
Reserve 1/4 cup feta. Combine remaining feta with next 4 ingredients. Stir in 1/2 cup peppers.
Step 3
Spoon into 3-cup ovenproof dish; top with remaining feta and peppers.
Step 4
Bake 20 min. or until heated through; top with olives.
Kraft Kitchen Tips!
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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 25 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. No need to bake before serving.
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Serving Suggestion
Serve with assorted cut-up fresh vegetables, pita chips, tortilla chips and/or thin woven wheat crackers.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
60
Calories From Fat
0
% Daily Value
Total fat 5 g
8 %
Saturated fat 3 g
15 %
Cholesterol 20 mg
Sodium 180 mg
8 %
Total carbohydrate 2 g
1 %
Dietary fibre 0 g
0 %
Sugars 1 g
Protein 3 g
Vitamin A
6 %
Vitamin C
15 %
Calcium
4 %
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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