With cream cheese and cheddar in this baked dip, the fully loaded flavor is all there—including bacon and sour cream.
What You Need
Original recipe yields 20 servings
1/2 cup mashed potatoes
2 Tbsp. water
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread, softened
2 green onions, sliced, divided
1 cup KRAFT Shredded Cheddar Cheese
2 Tbsp. OSCAR MAYER Real Bacon Bits
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
RITZ Toasted Chips Original
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Let's Make It
Heat oven to 350ºF.
Mix mashed potatoes, water, cream cheese spread and half the onions until blended.
Spoon into 1-qt. baking dish or 9-inch pie plate sprayed with cooking spray; sprinkle with cheddar and bacon bits.
Bake 15 to 20 min. or until cheddar is melted and dip is heated through. Top with sour cream and remaining onions. Serve with chips.
Prepare using PHILADELPHIA Chive & Onion Cheese 1/3 Less Fat than Cream Cheese, KRAFT 2% Milk Shredded Cheddar Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Prepare as directed, substituting 1/2 cup instant potato flakes for the mashed potatoes and increasing the water to 3/4 cup.
Substitute thin wheat snack crackers or multi-grain toasted chips for the RITZ Toasted Chips.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
20 servings, 2 Tbsp. dip and 16 chips 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.