A blend of cream cheese, garlic and Sriracha sauce makes a terrific bottom layer for this party-perfect bacon and tomato dip. (Don't count on leftovers!)
What You Need
Original recipe yields 24 servings
1 tub (8 oz.) PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese
2 cloves garlic, minced
2 tsp. Sriracha sauce (hot chili sauce)
2 small tomato es, chopped
4 slices cooked OSCAR MAYER Bacon, crumbled
1/4 cup KRAFT 2% Milk Shredded Cheddar Cheese
2 Tbsp. chopped fresh cilantro
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Let's Make It
Mix first 3 ingredients until blended; spread onto bottom of pie plate.
Top with remaining ingredients.
Refrigerate several hours or until chilled.
Substitute chopped fresh basil for the cilantro.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 1g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, 2 Tbsp. 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.