Loaded "Baked Potato" Dip

By Booper-2

Ingredients

• 1/2 cup instant potato flakes
• 1/2 cup milk
• 1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
• 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 30mins
Adapted from kraftrecipes.com

Preparation

Step 1

PREHEAT oven to 350ºF. Mix potato flakes and milk in large bowl; let stand 5 min. or until milk is absorbed. Add sour cream, Neufchatel and half of the onions; mix well. Dip will be soft set.

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

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