Cheddar, Jalapeno & Bacon Dip

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/4 tsp. garlic powder
• 1/4 cup beer
• 6 slices cooked OSCAR MAYER Butcher Thick Cut Hickory Smoked Bacon, chopped
• 1 cup KRAFT Shredded Sharp Cheddar Cheese
• 2 fresh jalapeno peppers, halved, seeded and thinly sliced

1. Heat oven to 350 degrees F.
2. Beat cream cheese and garlic powder in medium bowl with mixer until blended.
3. Gradually beat in beer.
4. Stir in remaining ingredients.
5. Spread onto bottom of 1-1/2 qt.
6. casserole or 9-inch pie plate.
7. Bake 15 to 20 min.
8. or until heated through.

philadelphia cream cheese, garlic powder, beer, butcher, cheddar cheese, jalapeno peppers

Taken from www.kraftrecipes.com/recipes/cheddar-jalapeno-bacon-dip-136316.aspx (may not work)