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Appetizers

Veggie Pizza Dip

Veggie Pizza Dip recipe
photo by:kraft
Made this without the olives and mushrooms for some picky eaters and added some chopped up pepperoni - it turned out AMAZING.
posted by
darkpriestss
on 12/31/2010
time
prep:
10 min
total:
30 min
servings
total:
2 cups dip or 16 servings, 2 Tbsp. dip and 16 pieces
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What You Need

1
pkg.  (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1/2
cup  pizza sauce
2
cloves  garlic, minced
1/3
cup  sliced black olives
1/3
cup   chopped green peppers
1/3
cup  drained canned sliced mushrooms, coarsely chopped
1/3
cup  chopped red onions
1/2
cup  KRAFT 2% Milk Shredded Italian* Three Cheese Blend
1/4
cup  sliced fresh basil
 WHEAT THINS Original Snacks

Make It

HEAT oven to 350ºF.

MIX Neufchatel, pizza sauce and garlic until well blended; spread onto bottom of 9-inch pie plate. Top with next 5 ingredients.

BAKE 18 to 20 min. or until dip is heated through and shredded cheese is melted.

TOP with basil. Let stand 5 min. Serve with WHEAT THINS.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Substitute
Prepare using KRAFT 2% Milk Shredded Mozzarella Cheese.
Shortcut
Save time by using any combination of 1-1/3 cups chopped fresh vegetables purchased at your grocery store's salad bar.
How to Soften Neufchatel Cheese
Place completely unwrapped package of Neufchatel cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of Neufchatel.
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