LAYERED HOT ARTICHOKE AND FETA DIP

1 container (8 oz.) Philadelphia Light Cream Cheese Spread
1 can (14 oz.) artichoke hearts, drained, chopped
1/2 cup Di Giorno Shredded Parmesan Cheese
2 cloves garlic, minced
1 small red pepper, chopped
1 pkg. (3.5 oz.) Athenos Crumbled Reduced Fat Feta Cheese
Triscuit Thin Crisps

Preheat oven to 350 degrees F.

Mix cream cheese spread, artichokes, Parmesan cheese and garlic until well blended.

Spread into 9-inch pie plate or 3-cup ovenproof serving dish. Top with peppers and feta cheese.

Bake 20 minutes.

Serve with the crackers and assorted cut-up fresh vegetables.

MAKE-AHEAD:
Assemble dip as directed; cover and refrigerate up to 8 hours. When ready to serve, uncover and bake at 350 degrees F for 25 minutes or until heated through.

Makes: 3 cups or 24 servings, 2 Tbsp. dip and 15 crackers each