Baked Potato Dip

• 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

1. Heat oven to 350 degrees F.
2. Mix potato flakes and milk in large bowl; let stand 5 min.
3. or until milk is absorbed.
4. Add sour cream, cream cheese spread and half the onions; mix well.
5. Spoon into 9-inch pie plate; sprinkle with shredded cheese and bacon bits.
6. Bake 15 to 20 min.
7. or until shredded cheese is melted and dip is heated through.
8. Sprinkle with remaining onions.
9. Serve with chips.

milk, s, philadelphia, green onions, milk, bacon

Taken from www.kraftrecipes.com/recipes/baked-potato-dip-111118.aspx (may not work)