Crispy-Topped Creamy Spinach

• 2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained
• 1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
• 1/2 cup KRAFT Ranch Dressing
• 2 eggs, beaten
• 1 1/2 cups KRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA, divided 24
• RITZ Crackers, crushed (about 1 cup), divided

1. HEAT oven to 375u0b0F.
2. MIX first 4 ingredients in large bowl until well blended. Stir in 3/4 cup Cheddar and 1/2 cup cracker crumbs.
3. SPOON into 2-qt. casserole sprayed with cooking spray; top with remaining crumbs and Cheddar.
4. BAKE 20 to 25 min. or until casserole is heated through and cheese is melted.
5. Counting calories? Save 50 calories and 7g of fat per serving by preparing with PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese, KRAFT Light Ranch Dressing, KRAFT 2% Milk Shredded Cheddar Cheese and RITZ Reduced Fat Crackers. Or try our Healthy Living version of Crispy-Topped Creamy Spinach.
6. Thaw frozen spinach in refrigerator overnight or unwrap; place in microwaveable bowl and thaw in microwave as directed on package. Be sure to squeeze well after thawing to remove as much water as possible.
7. Prepare using KRAFT Shredded Cheddar Cheese.

philadelphia, eggs, cheddar cheese, crackers

Taken from www.myrecipes.com/recipe/crispy-topped-creamy-spinach (may not work)