4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup whole milk
4-1/2 cups (1/2 of 30-oz. pkg.) ORE-IDA Shredded Hash Brown Potatoes, thawed
1-1/4 cups KRAFT Shredded Sharp Cheddar Cheese
2 green onions, sliced, divided
1/4 cup OSCAR MAYER Real Bacon Bits, divided
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Let's Make It
Heat oven to 375ºF.
Mix cream cheese, sour cream and milk in large bowl until blended. Add potatoes, cheddar, and half each of the onions and bacon; mix well.
Spread onto bottom of 9-inch pie plate sprayed with cooking spray.
Bake 30 min. or until hot and bubbly. Top with remaining onions and bacon before serving.
Prepare dip as directed. Refrigerate up to 24 hours. Let stand at room temperature 10 min. before baking as directed.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 4g
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.