Serves: 2 1/2 cups
Artichoke, Olive & Feta Dip
- 1 cup Hellmann's® or Best Foods® Real Mayonnaise
- 1 box (9 oz.) Birds Eye® Frozen Artichoke Hearts, cooked, drained and chopped
- 4 ounces cream cheese, softened
- 3 ounces feta cheese, crumbled
- 3 green onions, chopped
- 1/3 cup chopped Kalamata olives
- 1 clove garlic
- 1/4 tsp. dried oregano leaves, crushed
- Preheat oven 350°.
- Combine all ingredients in medium bowl. Spread mixture into 1-1/2-quart casserole.
- Bake uncovered 25 minutes or until heated through. Serve with your favorite dippers.