1 (8 oz) package less fat cream cheese, softened
1 (14 oz) can artichoke hearts, drained and chopped
1/2 cup reduced fat Parmesan cheese, shredded
2 garlic cloves, minced
1 small red pepper, chopped
1 (3.5 oz) package reduced fat Feta cheese, crumbled
Ripe olives, pitted and sliced
Assorted cut vegetables
Place the cream cheese, artichokes, Parmesan cheese and garlic into a large mixing bowl.
Stir until the cream cheese is smooth and the ingredients are mixed together well. Spread into a large baking dish. Layer the red peppers on top of the cheese mixture. Sprinkle the feta cheese on top of the peppers. For a hot dip preheat oven to 350 degrees. Bake uncovered for 18 minutes. Remove and top with the olives. If making a cold dip top with the olives, cover and refrigerate at least 4 hours before serving. Serve with assorted vegetables for dipping.
Tip: This dish can be made ahead of time and popped in the oven just before serving. Bake uncovered at 350 degrees for 25 minutes or until completely heated through.
Nutritional Information (Approximate Values):
Calories 180; Total fat 7 g; Saturated fat 2.5 g; Cholesterol 10 mg; Sodium 490 mg; Carbohydrates 21 g; Dietary fiber 1 g; Sugars 0 g; Protein 7 g; Vitamin A 6%; Vitamin C 4%; Calcium 6%; Iron 6%