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WHEAT THINS Veggie Pizza Dip

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WHEAT THINS 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 crackers each
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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 Crackers

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 crackers.

* 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.
Serving Suggestion
Serve with WHEAT THINS Big Snack Crackers.
K:57484v0:114540
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