Follow these steps for perfect results
PHILADELPHIA Neufchatel Cheese
softened
canned artichoke hearts
drained, chopped
KRAFT MAYO Light Mayonnaise
KRAFT Grated Parmesan Cheese
dried basil leaves
garlic cloves
minced
tomatoes
seeded, finely chopped
In a large bowl, mix the softened Neufchatel cheese, chopped artichoke hearts, light mayonnaise, grated Parmesan cheese, dried basil, and minced garlic with an electric mixer on medium speed until well blended.
Spoon 1/4-cup portions of the cream cheese mixture into each of 64 (1/2-cup) ramekins.
Broil the ramekins 5 inches from the heat for 4 minutes, or until heated through.
To brown the tops, broil 1 to 2 inches from the heat for an additional minute, or until lightly browned.
Sprinkle each ramekin with 1 Tbsp of the seeded and finely chopped tomatoes.
Serve hot with assorted cut-up vegetable dippers.
Expert advice for the best results
For a spicier dip, add a pinch of red pepper flakes.
Use fresh basil instead of dried for a brighter flavor.
Serve with pita chips or baguette slices in addition to vegetables.
Everything you need to know before you start
15 min
Can be prepared ahead of time and broiled just before serving.
Serve in ramekins garnished with a sprig of fresh basil.
Serve warm with assorted raw vegetables (carrots, celery, bell peppers).
Serve with pita bread or crackers.
A crisp white wine complements the creamy dip.
A refreshing lager won't overpower the delicate flavors.
Discover the story behind this recipe
A popular appetizer often served at parties and gatherings.
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