Hot Feta Artichoke Dip

Ingredients

2 can (14 oz.) artichoke hearts, drained, chopped (Chop off the first ¼” or so, get rid of the tuff greens)

1 pkg. (8 oz.) ATHENOS Traditional Crumbled Feta Cheese

1 cup Hellman’s Real Mayonnaise

3/4 cup DI GIORNO Shredded Parmesan Cheese

1 jar (2 oz.) diced pimientos, drained

1 clove garlic, minced

Preparation

MIX all ingredients.

SPOON into 9-inch pie plate or 3-cup shallow baking dish.

BAKE at 350�F for 20 to 25 minutes or until lightly browned. Garnish with chopped tomato and sliced green onion. Serve with assorted crackers or pita triangles Triscut Thins. Makes 2 cups.

Make-Ahead: Prepare as directed except for baking; cover. Refrigerate overnight. Bake uncovered at 350�F for 30 to 35 minutes or until lightly browned.

***The items in RED are changes we made if you want the original recipe here is a link

http://www.athenos.com/recipe.aspx?s=recipe&m=recipe/knet_recipe_display&u1=bycatgroup&u2=1*&u3=**10*29&wf=9&recipe_id=52353