Hot Feta, Artichoke and Roasted Red Pepper Dip

SUBMITTED BY: VHAFT99 PHOTO BY: kms

"This dip was devoured at my recent party. The guests loved the extra kick that the feta and red peppers gave to classic artichoke dip. Serve with crackers, bagel chips, pita chips, et cetera!"

PREP TIME	15 Min
COOK TIME	20 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 10 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 (13.75 ounce) can artichoke hearts, drained and chopped
1 (7 ounce) jar roasted red peppers, drained and chopped
2 cups crumbled feta cheese
1 cup mayonnaise
1/2 cup grated Parmesan cheese

READ REVIEWS (5)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
Mix together the artichokes, peppers, feta, mayonnaise, and Parmesan cheese in a bowl; spread into the bottom of a shallow baking dish.
Bake in preheated oven until bubbling on top, 20 to 25 minutes.

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REVIEWS

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Reviewed on Dec. 23, 2007 by Melanie

This was really yummy! I halved the recipe and added a clove of garlic, and ground pepper. I also added some monterey jack cheese as I had some that I needed to use up. This dip looked great, and it would look like a great Christmas-style dip if spinach was added. Personally, I would add a little less feta and more stringy cheese next time, but if you're a feta lover, go ahead and make this recipe as is. You won't be disappointed! UPDATE: Since I made this one for myself I wasn't able to eat the whole thing. I put the leftovers in the fridge and re-heated them the next day or two. It actually tasted better. Next time I make it, I'll assemble the ingredients and let it sit together for a couple of days. Awesome recipe.

3 users found this review helpful

Reviewed on Dec. 28, 2007 by WendE

I made this for our Christmas Eve party. It looked festive with the red peppers and green artichokes. I substituted a 12 oz. jar of marinated artichokes, drained and chopped, to give more flavor. It was a big hit. Everyone loved it and wanted the recipe. I am sure it will be a family favorite for years to come. Thank you!

1 user found this review helpful

Reviewed on Dec. 22, 2007 by Tara

Following the original KraftFoods recipe, I use a jar of diced pimientos, and a generous tablespoon of minced garlic. For presentation's sake, I also change the oven setting to "broil" for a minute or so, to brown up the top. Always a hit at holiday parties with woven wheat crackers!

1 user found this review helpful

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