4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1/3 cup chopped PLANTERS Smoked Almonds
2 cloves garlic, minced
1 Tbsp. GREY POUPON Dijon Mustard
1/2 tsp. black pepper
2 tsp. KRAFT Grated Parmesan Cheese
reduced-fat thin wheat snack crackers
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Let's Make It
Preheat oven to 350°F. Mix all ingredients except Parmesan cheese and crackers until well blended.
Spoon into 9-inch pie plate; sprinkle with Parmesan cheese.
Bake 15 minutes. Serve with crackers or cut-up fresh vegetables.
Use as a filling for mushroom caps. Remove stems from 24 medium button mushrooms; place, hollowed sides up, on baking sheet. Spoon 1 Tbsp. of the dip into each mushroom cap; sprinkle evenly with cheese. Bake at 350°F for 12 to 15 minutes or until heated through. Makes 12 servings, 2 mushroom caps each.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 2 Tbsp. dip and 16 crackers each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.