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Spinach & Cheese Dip
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1/2 cup KRAFT Mayo Real Mayonnaise 1/3 cup sliced green onions 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained 1 cup KRAFT Natural Italian* Cheese Crumbles 1/2 cup chopped roasted red peppers
BEAT cream cheese, mayo and half of the onions in medium bowl with electric mixer on medium speed until well blended. Add spinach; mix until just blended. STIR in cheese crumbles and peppers; cover. REFRIGERATE at least 1 hour. Sprinkle with remaining onions just before serving.
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Buffalo Chicken Dip
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1 pkg. (6 oz.) OSCAR MAYER Oven Roasted Chicken Breast Cuts 1/2 cup Buffalo wing sauce 1/4 cup KRAFT Natural Blue Cheese Crumbles 1/4 cup sliced green onions
SPREAD cream cheese onto bottom of microwaveable 9-inch pie plate. Mix chicken and sauce; spoon over cream cheese. Sprinkle with blue cheese and onions. MICROWAVE on HIGH 2 min.or until heated through. SERVE warm with celery sticks and WHEAT THINS Snack Crackers.
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Cheesy Hawaiian Dip
1 round loaf KING'S HAWAIIAN® Sweet Bread (1 lb) 1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes 1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained 1/3 cup chopped red onions 1 pkg. (8 oz.) OSCAR MAYER 96% Fat Free Smoked Ham, chopped 1 can (8 oz.) crushed pineapple, drained
PREHEAT oven to 350ºF. Cut slice from top of bread loaf; remove center of loaf, leaving 1-inch-thick shell. Cut removed bread into bite-size pieces; cover and set aside for later use. Place bread shell on baking sheet. Bake 8 to 10 min. or until lightly toasted. Cool slightly. MIX VELVEETA, tomatoes and onions in large microwaveable bowl. Microwave on HIGH 5 min. or until VELVEETA is completely melted, stirring after 3 min. Stir-in ham and pineapple. Pour into bread shell. SERVE with reserved bread pieces and assorted fresh vegetable dippers.
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Shrimp Scampi Spread
1/2 lb. cooked cleaned shrimp 1 tub (8 oz.) PHILADELPHIA Light Cream Cheese Spread 1/4 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese 2 Tbsp. chopped green onions, divided 1 clove garlic, minced 1/2 tsp. grated lemon peel 1/2 tsp. hot pepper sauce TRISCUIT Rosemary & Olive Oil Crackers
PREHEAT oven to 350°F. Set 1 of the shrimp aside for later use. Chop remaining shrimp; mix with the cheeses, 1 Tbsp. of the onions, the garlic, lemon peel and hot pepper sauce until well blended. SPOON into small baking dish. BAKE 20 to 25 min. or until heated through; top with the remaining 1 Tbsp. onions and the shrimp. Garnish with a lemon slice, if desired. Serve as a warm spread with the crackers.
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Hot n' Spicy Corn Dip
2 cups frozen corn, thawed, well drained 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened 1 large tomato, chopped (about 1 cup) 1/2 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese 1 Tbsp. finely chopped pickled jalapeño peppers 1/4 tsp. chili powder WHEAT THINS Snack Crackers
PREHEAT oven to 350°F. Mix all ingredients except chili powder and crackers until well blended. SPREAD into 9-inch pie plate; sprinkle with chili powder. BAKE 20 min. or until golden brown and bubbly. Serve hot with the crackers.
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Ultimate Stuffed Mushrooms
20 medium mushrooms 3 Tbsp. butter 2 Tbsp. finely chopped onions 2 Tbsp. finely chopped red peppers 14 RITZ Crackers, finely crushed (about 1/2 cup crumbs) 2 Tbsp. KRAFT 100% Grated Parmesan Cheese 1/2 tsp. Italian seasoning
PREHEAT oven to 400°F. Remove stems from mushrooms. Finely chop enough of the stems to measure 1/4 cup; set aside. Cover and refrigerate remaining stems for other use. MELT butter in large skillet on medium heat. Add 1/4 cup chopped mushroom stems, the onions and peppers; cook and stir until vegetables are tender. Stir in cracker crumbs, cheese and Italian seasoning. Spoon crumb mixture evenly into mushroom caps. Place on ungreased baking sheet. BAKE 15 min. or until heated through.
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Appetizer Recipes
Delicious Buffalo Chicken Dip
Add a little pep to your summer picnics!
