Loaded "Baked Potato" Dip

By margiekyle

Ingredients

• 1/2 cup instant potato flakes
• 1/2 cup milk
• 1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
• 2 green onions, sliced, divided 1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
• 2 Tbsp. OSCAR MAYER Real Bacon Bits
• RITZ Toasted Chips Original

Details

Servings 2
Preparation time 10mins
Cooking time 40mins
Adapted from kraftrecipes.com

Preparation

Step 1

Heat oven to 350ºF.

Mix potato flakes and milk in large bowl; let stand 5 min. or until milk is absorbed. Add sour cream, cream cheese spread and half the onions; mix well.

Spoon into 9-inch pie plate; sprinkle with shredded cheese and bacon bits.

Bake 15 to 20 min. or until shredded cheese is melted and dip is heated through. Sprinkle with remaining onions. Serve with chips.