Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add spinach to drippings in skillet; cook 3 to 5 min. or just until wilted, stirring occasionally. Remove from heat. Add cream cheese; stir until melted.
Spoon into 1-1/2-qt. casserole sprayed with cooking spray. Crumble bacon into small bowl. Add remaining ingredients; mix well. Sprinkle over spinach mixture.
Bake 20 to 25 min. or until spinach mixture is heated through and top is golden brown.
Prepare using PHILADELPHIA Neufchatel Cheese.
Substitute cleaned and deveined Swiss chard for the spinach.
Cool, then refrigerate any leftovers. Mix with your favorite KRAFT 2% Milk Shredded Cheese and use as a filling for quesadillas.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1/2 cup 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.