Artichoke Cream Cheese Crepes

• 4 loaves PHILADELPHIA Original Cream Cheese, cubed
• 1-1/2 qt. milk
• 3 qt. Canned artichoke hearts, drained, chopped
• 1-1/2 qt. KRAFT Grated Parmesan Cheese
• 1-1/2 qt. Frozen chopped spinach, thawed, drained
• 1-1/2 Tbsp. garlic powder
• 80 each Prepared crepes (7 inch)

1. Place cream cheese and milk in large saucepan; cook on low heat until cream cheese is completely melted, stirring occasionally.
2. Add artichokes, Parmesan cheese, spinach and garlic powder; cook until thoroughly heated, stirring occasionally.
3. Spoon 1/2 cup of the artichoke filling down center of each crepe; roll up.

cream cheese, milk, hearts, parmesan cheese, spinach, garlic, crepes

Taken from www.kraftrecipes.com/recipes/artichoke-cream-cheese-crepes-97317.aspx (may not work)