Cheesy Hot Crab Dip

• 2 Tbsp. butter
• 1 shallot, finely chopped
• 3 cloves garlic, finely chopped
• 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, cubed, softened
• 1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
• 1/2 cup milk
• Juice of 1/2 lemon
• 3 cans (6 oz. each) crabmeat, drained, flaked
• 1/4 cup chopped fresh parsley, divided
• 1/4 cup panko bread crumbs
• 1/2 tsp. paprika
• RITZ Crackers

1. Heat oven to 350F.
2. Melt butter in a large skillet over medium-high heat.
3. Add shallot and cook until softened, about 3 to 4 min.
4. Add garlic and cook until fragrant, about 1 min.
5. Whisk in the Neufchatel in increments until smooth; remove from heat.
6. Add the shredded cheese in handfuls and stir to blend.
7. Stir in the milk, lemon juice, crabmeat and 2 Tbsp.
8. of the chopped parsley.
9. Pour into a 1-1/2-qt.
10. casserole
11. Mix together the panko, the remaining 2 Tbsp.
12. parsley and the paprika.
13. Sprinkle on top of dip.
14. Bake 20 min., until bubbly and hot.
15. Serve with the crackers.

butter, shallot, garlic, cheese, three cheese, milk, lemon, crabmeat, fresh parsley, bread crumbs, paprika, crackers

Taken from www.kraftrecipes.com/recipes/cheesy-hot-crab-dip-157055.aspx (may not work)