Bacon-Cheese Fundido with Fresh Tomato Salsa

• Bacon-Cheese Fundido
• - PHILADELPHIA Original Cream Cheese, softened
• 3 qt. KRAFT CHEDASHARP Pasteurized Process American Cheese Shred, divided
• 1-1/2 cups OSCAR MAYER Bacon Pieces
• 3/4 cup KRAFT MAYO Real Mayonnaise
• 1/3 cup green onions, chopped
• 1-1/2 tsp. DURKEE Hot Sauce
• Fresh Tomato Salsa
• 1-1/2 cups tomatoes, seeded, diced
• 2/3 cup red onions, diced
• 3 Tbsp. fresh cilantro, chopped
• 1-1/2 Tbsp. fresh jalapeno peppers, seeded, minced
• 1-1/2 Tbsp. lime juice
• 1/4 tsp. salt
• - assorted crackers

1. Bacon-Cheese Fundido: Combine cream cheese, 2 lb.
2. 7 oz.
3. of the cheese shreds (or 13 oz.
4. of the cheese shreds for trial recipe), the bacon, mayo, onions and hot sauce in 12-qt.
5. bowl of electric mixer fitted with paddle attachment.
6. Beat on low speed until well blended.
7. Shape into 54 (1-oz.)
8. portions (or 18 portions for trial recipe); cover.
9. Refrigerate until ready to use.
10. Fresh Tomato Salsa: Combine all ingredients.
11. Cover and refrigerate until ready to use.
12. For each serving: Place one portion of the cheese mixture in small microwaveable serving dish.
13. Microwave on HIGH 5 to 10 sec.
14. or until slightly softened.
15. Top with 2 tsp.
16. of the remaining cheese shreds.
17. Place under salamander 20 sec.
18. or until cheese shreds are melted.
19. Top with 2 tsp.
20. of the salsa.
21. Serve with the crackers.

bacon, cream cheese, chedasharp, oscar mayer, mayo, green onions, hot sauce, tomato salsa, tomatoes, red onions, fresh cilantro, fresh jalapeno peppers, lime juice, salt, crackers

Taken from www.kraftrecipes.com/recipes/-3166.aspx (may not work)