1pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2cup KRAFT Light Mayo Reduced Fat Mayonnaise
1/4lb. (4 oz.) VELVEETA®, cut into 1/4-inch cubes
3 jalapeño peppers, seeded, finely chopped
12 RITZ Crackers, crushed (about 1/2 cup)
1Tbsp. butter, melted
1 green onion, sliced
Heat oven to 350ºF.
Beat cream cheese and mayo in medium bowl until well blended. Stir in VELVEETA and peppers; spread into 9-inch pie plate. Mix crumbs and butter; sprinkle over dip.
Bake 20 min. or until heated through.
Top with onions.
Save 30 calories and 5 g of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese and 2% Milk VELVEETA
Serve with additional RITZ Crackers.
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