Cheesy Antipasto Dip

2  Ratings
  • 15 min prep
  • 40 min total
  • Makes 20 servings, 2 Tbsp. dip and 11 WHEAT THINS each.


Cheesy Antipasto Dip Recipe

Ingredients

  • 1-1/2 cups shredded low-moisture part-skim mozzarella cheese, divided
  • 3 Tbsp. chopped black olives, divided
  • 3 Tbsp. chopped green picante olives, divided
  • 1 pkg. (8 oz.) Neufchatel cheese, softened
  • 1/2 cup chopped deli ham
  • 1/2 cup chopped drained canned artichoke hearts
  •  WHEAT THINS Big Snacks

Instructions

  • Heat  oven to 350°F.
  • Reserve  1/4 cup mozzarella cheese, and 1/2 tsp. of each of the olives. Mix remaining mozzarella and olives with Neufchatel, ham and artichokes until blended.
  • Spoon  into 3-cup baking dish sprayed with cooking spray; top with reserved mozzarella.
  • Bake  25 min. or until heated through.
  • Top  with reserved olives. Serve with WHEAT THINS.

Recipe Tips

Make AheadThis flavorful dip can be mixed together ahead of time. Refrigerate up to 24 hours. Remove from refrigerator about 30 min. before baking as directed.

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Nutrition Information

Makes 20 servings, 2 Tbsp. dip and 11 WHEAT THINS each.

Nutrition per serving:

    • Calories 210 
    • Total fat 10 g
    • Saturated fat 3.5 g
    • Cholesterol 15 mg
    • Sodium 440 mg
    • Carbohydrate 24 g
    • Dietary fiber 2 g
    • Total sugars 5 g
    •     Includes added sugars n/a
    • Protein 6 g
    • Vitamin A 4 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 10 %DV
    • Iron 6 %DV
    • Potassium n/a
      • n/a indicates that data is not available

This recipe features:

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